2 TBS olive oil
1 onion (chopped)
½ C green onion
½ C celery (chopped)
8 cloves garlic (minced)
2 LB chicken (cubed)
1½ LB smoked sausage (andouille, etc.)
1 LB ground beef
1 LB chicken liver (pureed)
2½ TSP salt
¼ TSP black pepper
3 TBS parsley
1 PKG Lipton Cream Of Chicken Soup (dried)
3 C chicken stock
2 C long grain rice
Temperature:
Brown the chicken in a heavy 6 QT pot and set aside. Brown the sausage and set aside. Brown the ground beef then add the chicken liver and cook through then set aside. Sauté the onion, green onion, garlic and celery in olive oil until soft and turning translucent. Return meats to the pot. Add salt, pepper, parsley and cream of chicken soup. Add 2 C chicken stock and simmer covered for 20 minutes. Add remaining 1 C of chicken stock, bring to a boil then stir in 2 C rice. Cover and simmer on low heat till rice is tender and dry, stirring halfway through (~30 – 35 mins).
Can be done in electric rice cooker – make base in pot then put in cooker with rice and water.