3 pounds of chicken (dark meat works best but can mix it up)
4 diced onions or one 32 oz container of precut onion seasoning (in refrigerated vegetable aisle)
2 cups diced celery
2 cups sliced mushrooms (optional)
6 teaspoons of salt
2 ½ teaspoons of cayenne pepper
2 pounds of andouille sausage cut up
6 bay leaves
2 cups chopped green onion
I cup of diced bell pepper
5 cloves of garlic minced or pressed
1 tablespoon of dried thyme
5 cups of long-grain rice
2 tablespoons Worcestershire sauce
LA Hot Sauce
8 cups of chicken stock
 
Heat ¼ cup oil (or bacon grease) in 7 quart cast iron Dutch oven on medium high heat.  Sauté cut up chicken about 30 minutes or until dark brown on all sides and beginning to stick to pot. Add andouille sausage for another 10-15 minutes.  Tilt pot to one side and ladle out all oil except 1 large cooking spoonful.  Add onion, celery, bell pepper ad garlic.  Cook until well caramelized but don’t scorch them.  Pour in chicken stock and bring to boil then turn down to simmer.  Cook 15-20 minutes.  Put in green onion and mushrooms if desired.  Season with salt and pepper, Worcestershire sauce and hot sauce.
 
Add rice and reduce heat to low, cover and cook 30-45 minutes.  Stir every 15 minutes.  Only uncover to stir.