Ingredients:
1 large fryer, cut up
1 pound smoked sausage, sliced in 1/4-inch slices
3 tablespoons vegetable oil
1 cup chopped green pepper
1 cup chopped onion
1 clove garlic, minced
1 tablespoon salt
Pepper to taste
1/2 teaspoon thyme
2 teaspoons Worcestershire sauce
1 quart chicken broth
1 cup tomato sauce
2 & 1/2 cups uncooked long grain rice
Instructions:
In a large Dutch oven, brown meat in oil. Remove meat, reduce heat, and sauté vegetables until onions are clear. Add seasonings, Worcestershire sauce, broth and tomato sauce; simmer for about 15 minutes. Add meat and rice; stir well. Cover and cook over medium heat for about 30 minutes, stirring occasionally to prevent sticking. Cook an additional 20 minutes over very low heat, without stirring. Serves eight. Editors' Note: If chicken broth is prepared from chicken bouillon cubes, reduce salt.
This was printed in an LSU cookbook: Louisiana Tiger Bait
Marion & Virgie Broussard in their kitchen in LaPlace