2 ham hocks
4 carrots, chopped
1 yellow onion, peeled and chopped
3 stalks celery, chopped
1 (3 pound) chicken, cleaned
2 bay leaves
2 tablespoons peanut oil
1 cup chopped yellow onion
1 green bell pepper, chopped
1 cup celery, chopped
5 green onions, chopped
1 (28 ounce) can tomatoes (reserve
4 tablespoons tomato paste
1/4 cup chopped parsley
3 cloves garlic, crushed
1 teaspoon whole thyme
1 teaspoon basil
Salt and pepper, to taste
1/8 cup Worcestershire sauce
1 pound hot smoked link sausage
2 cups Uncle Ben's converted rice
- Place the ham, carrots, the 1 yellow onion, and celery in a pot,
and cover with water. Cook for 2 hours, and then add the chicken
and 1 bay leaf.
- Cover, and simmer for about 1 hour, or until the
chicken is tender.
- Allow the pot to cool a bit.
- Bone the chicken,
and chop the meat.
- Bone the ham hocks, remove the skin, chop the
meat. Reserve the stock (need 3 cups), and the two meats.
- In a Dutch oven heat the oil. Add the cup chopped yellow onion and
pepper, and sauté until tender.
- Add the celery, green onions, and
tomatoes, and cook until soft.
- Add the ham hock pieces and tomato
paste, and sauté the mixture until it begins to brown.
- Add the parsley,
garlic, 1 bay leaf, basil, salt, pepper, Worcestershire sauce, the
reserved tomato liquid and 2 cups reserved stock. Cook this gravy
for 1 hour.
- Cut the sausages into bite-size pieces, and brown them in another
pan; discard any grease, and place the sausage slices in the gravy.
- Rinse out the frying pan with 1 cup reserved stock, and pour into
the gravy. Place the rice in the gravy, along with the boned chicken,
and cover. Bring to a boil; then reduce heat, and cook for about
25 minutes, or until the rice is tender. Keep careful check so that
the pot does not dry out; you may have to add a little water to
finish cooking the rice.
Source: The Frugal Gourmet - Jeff Smith