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Thoroughly combine season mix ingredients in a small bowl and set aside. In a large skillet (a cast iron if you have one) or a Dutch oven, melt butter over medium high heat. Add chicken breast chunks and sausage, cook 5 minutes, stirring occasionally. Add onion, celery, bell pepper and season mix. Stir well and cook until browned (about 10-12 minutes), stirring occasionally and scraping the bottom of the pan. Stir in rice and cook 2 minutes, stirring well. Add the chicken broth, stir well. Bring mixture to a boil; reduce heat and simmer until liquid is absorbed (about 20 minutes). Remove bay leaves and serve. NOTE: You may use shrimp or ham instead of chicken or a combination of any of the meats. I like to simmer mine on low for 1-2 hours. Check and stir occasionally while its simmering and add extra broth or water if needed.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
Mason jars for fermentation, pickling, preserving, canning
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Unlined copper for rapid evaporation — perfect jams and preserves
Large water bath canner with rack for safe home preserving
Measures sugar concentration for jams, syrups, fermentation
Mason jars for fermentation, pickling, preserving, canning