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Servings: 20


  • 2 1/2 lbs. Smoked sausage, sliced
  • 1 3/4 qt. Green bell peppers, chopped
  • 2 1/2 cups Onions, chopped
  • 3 tbsp. Garlic, minced
  • 1 3/4 qt. White rice, raw
  • 20 each Bone-in chicken pieces
  • 1/4 cup Vegetable oil, hot
  • 1 qt. Chicken stock
  • 1 cup Dry white wine
  • 1 qt. CATTLEMEN'S® Smoky Barbecue Sauce
  • 1/3 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 1 1/2 tbsp. Turmeric, ground


  • 1. Combine in oiled hotel pan.
  • 2. Brown in skillet over medium heat. Add to sausage mixture in hotel pan
  • 3. Combine and pour over chicken and sausage mixture. Bake in preheated conventional oven at 350 °F for 1 hour, or until juices run clear when chicken is pierced. Stir once during cooking time. Remove from oven. Keep warm.