• 1 cup cooking oil (canola preferred)
• 2 pounds good smoked sausage
• 3 pounds boneless pork roast, cubed
• 3 pounds boneless chicken thighs, cubed
• 4 cups chopped onions
• 1/2 cup bell peppers, chopped
• 1/2 cup celery, chopped
• 2 Tbl garlic cloves, minced
• two 10-ounce cans tomatoes, diced
• 9 cups water (chicken stock preferred)
• salt to taste
• black pepper to taste
• Louisiana-style red pepper hot sauce to taste
• Kitchen Bouquet to color
• 6 cups rice

1. In a large heavy pot, brown sausage in oil, then pork, then chicken. As each is browned, remove to separate bowl. Leave enough oil to coat bottom of pot.
2. In pot, sauté onions, bell peppers and celery 15 to 20 minutes. Add garlic and tomatoes during last minutes of cooking. Simmer 15 minutes.
3. Add water or stock, browned pork, salt, pepper and hot sauce. Boil 10 minutes. Add chicken and sausage. Add Kitchen Bouquet to darken if desired. Add rice to boiling mixture. (Gravy should taste a little salty and a little too hot.) Mix well. Bring back to boil. Turn to low heat, cover pot.
4. After 20 minutes turn rice from bottom of pot but do not stir. Let rice steam until done, turning up again if necessary. Serve.

NOTES: Chicken stock or broth is much better than water. The rice may be precooked and added to mixture.