Ingredients
Ingredients:
3 Cups Rice
5 Chicken Thighs
7 Sausage Links
6 Cups of Liquid (broth)
Salt and Pepper to taste.
Rutabagas
Snap Beans
Directions
Chicken and Sausage Pileau
Ingredients:
3 Cups Rice
5 Chicken Thighs
7 Sausage Links
6 Cups of Liquid (broth)
Salt and Pepper to taste.
Fry cut sausage. Remove. Save small amount of grease.
Add onion, chicken, and pepper. Cook until meat comes off the bone. Take bones out. Add one container of chicken broth. Add back chicken and cut up sausage. Salt to taste. Bring broth to boil. Add Rice. Put in oven pre-heated to 350° for 30 minutes.
Rutabagas
Fry out butts meat. Peal and cube rutabagas, add to pot and cover with water, season with black pepper, Cavender’s and TexJoy. Cook until soft with a nice orange color.
Snap beans
Fry out butt meat, add beans, Cavender’s All Purpose Greek Seasoning, TexJoy, and a splash of black pepper. Boil hard until done.
