Ingredients
Spice mixture: 2 bay leaves, 2 t. cayenne pepper, 1 1/2 t. salt, 1 1/2 t. white pepper, 1 t. dried thyme, 1/2 t. black pepper, 1/2 t. rubbed sage
4 T unsalted butter, 1 lb. smoked sausage cut into 1/2-inch pieces, 1 lb boneless chicken breast cut into bite-sized pieces, 1 large Vidalia onion chopped, 4 stalks celery chopped, 1 large green pepper chopped, 2 T. garlic chopped, 2 cups tomato sauce, 1 (14 oz.) can chopped tomatoes, 3 cups chicken stock, 2 cups uncooked rice.
Preparation
Prepare the spice mixture and set aside. Melt the butter in a large pan over high heat. Add the sausage and cook until the meat turns brown. Add the chicken and continue cooking until chicken is cooked through, stirring frequently. Stir in the spice mixture, onions, celery, green peppers and garlic. Cook until the vegetables start to get tender. Stir in the tomato sauce and tomatoes and cook for an additional minute. Remove from heat. Place rice and chicken stock in an ungreased roasting pan. Stir in the vegetable mixture and combine well. Bake for 1 hour in a preheated 350 degree oven. Remove bay leaves and stir well before serving.
