INGREDIENTS:

• 1 chicken, cut into bite size pieces
• 1 link sausage, cut into sm. pieces
• 1 c. celery, chopped
• 1 c. onion, chopped fine
• 1/2 c. bell pepper, chopped fine
• 3 cloves garlic, chopped fine
• 1/2 tsp. red pepper
• 1/4 tsp. white pepper
• 1/4 tsp. black pepper
• 1/2 tsp. salt
• 1 c. rice
• 1/2 tsp. oregano
• 1/4 tsp. curry
• 2 bay leaves

DIRECTIONS:

• TO MAKE STOCK: Place chicken bones in large pot, cover with
• water. Add celery tops, 1 onion and boil one hour. In deep skillet
• add oil to cover bottom of pan. Fry sausage; remove, then lightly
• fry chicken. Pour top oil off, reserving "goodie" in skillet bottom
• and return to heat. Add garlic, brown well. Add celery, onion,
• bell pepper and seasonings, stirring constantly until browned well.
• Now add 1 cup rice, continue to stir for 5 minutes. Then add 2 1/2
• cups of stock and meats. Bring to a rolling boil. Reduce heat,
• cover and simmer for 20 minutes.