1/4 cup oil
1 fryer chicken, cut up (3 to 3-1/2 pounds)
1 pound pork sausage, cut into 1/4-inch slices
1 teaspoon Creole seasoning
2 teaspoons salt
2 large onions, chopped
2 celery stalks, chopped
1/2 cup bell pepper, chopped
3 cloves garlic, chopped
1 8-ounce can tomato sauce
1 teaspoon salt
2 tablespoons chopped parsley
2 tablespoons green onion tops, chopped
4 cups cooked rice
Heat oil in a large pot over medium-high heat. Add chicken pieces; brown on all sides and cook until tender (20 to 25 minutes). Add sausage, Creole seasoning and salt. Cover, reduce heat to low, and cook until chicken is well done, about 30 minutes.
Remove chicken and sausage and drain all except 1/3 of drippings from the pot. Add onions, celery, bell pepper and garlic; sauté until tender. Stir in tomato sauce and salt and return chicken (deboned, if preferred), and sausage to the pot. Cover and simmer about 10 minutes. Add the parsley and green onion tops, cooking another 5 minutes, covered. Fold in cooked rice and simmer another 10 minutes. Serve hot.