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 liquid), chopped
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.