6 Bay Leaves
5 Celery stalks, chopped
3 Garlic Cloves, crushed
1 White Onion, chopped
1 Green Bell Pepper, chopped
1lb Chicken Breasts (boneless/skinless), whole
11b Savoie's Hickory Smoked Andouille Sausage
14oz Mahatma Valencia Short Grain Rice
1tbsp Peanut Oil

6 Bay Leaves 5 Celery stalks, chopped 3 Garlic Cloves, crushed 1 White Onion, chopped 1 Green Bell Pepper, chopped 1 lb Chicken Breasts (boneless/skinless), whole 11 b Savoie's Hickory Smoked Andouille Sausage 14 oz Mahatma Valencia Short Grain Rice 1 tbsp Peanut Oil

1. Make a broth with all of the listed ingredients except for the rice
and peanut oil.
2. After the broth is ready (after about 2 hours), remove the chicken
and sausage and slice.
3. Separate the remaining vegetables from the broth and set the broth
aside.
4. Toast the rice in the peanut oil for 5-10 minutes with medium heat.
5. Add the broth and the meat to the rice, cover, and let cook until the
rice is done (NOT SOFT!).