In a very large stew pot, heat the oil over medium heat and add the onions, celery, peppers, and garlic. Cook until they soften and start to color, 6 to 8 minutes. Add the sausage and chicken. Cook for about 10 minutes over medium heat, stirring often, until the meat and vegetables are browned. Stir in bay leaves, salt, cayenne, thyme, cloves, allspice, and rice. Cook for another 3 to 5 minutes, stirring until the rice grains begin to turn opaque and slightly browned. Pour in the chicken stock and bring to boil. Reduce the heat, cover, and leave to simmer gently for 15 minutes. Turn off the heat and let sit covered for another 10 to 15 minutes, until the rice is tender and has absorbed all the liquid. Ladle into bowls and garnish with chopped scallions.
Tools You May Need
Recipe courtesy of David Bowers, 'Bake It Like A Man'
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.
By entering your email address, you agree to our Terms of Use
and acknowledge the Privacy Policy.
Food Network and
its affiliates
may use your email address to provide updates, ads, and offers.
To withdraw your consent or learn more about your rights, see the
Privacy Policy.