Perleau

Ingredients:

• 1 whole chicken, stewed, saving the broth
• 1 smoked sausage, diced
• 1 lb. of Grateful Growers lovely breakfast sausage
• 3 cups of uncooked rice
• 1 large onion, diced
• 4 cloves garlic, minced

Set aside the broth to let the fat rise to the top and skim the fat off. Pick all the meat off the chicken and keep it warm. Put the smoked sausage, breakfast sausage and onion in a large dutch oven and brown over medium heat; add garlic at the end and cook just for a minute. Drain any fat off, removing the browned meat and onion to the same place you’re keeping the chicken warm. You will need enough chicken stock to make 8 cups. Pour stock and rice into the pot, add salt and pepper to taste depending on how salty your stock is, bring to a boil, cover and reduce heat to simmer about 30 minutes till rice is fully cooked. Add warm meat and use a fork to fluff rice and mix meat in.

This recipe feeds a small army or a large family. You can reduce the meat amounts and rice amounts and liquids accordingly, always using a little more liquid than the rice directions call for.