Add vegetable oil to large saucepan over medium heat. Add sausage and cook until lightly browned, about 8 minutes. (If using leftovers, add them 5 to 10 minutes before serving so they are heated through.) Add chicken and cook until lightly browned, about 3 to 4 minutes. Stir constantly. Add chopped onion, bell pepper and celery. After 3 to 4 minutes, add spice mix and garlic. Stir, scraping the bottom of the pan. Add rice and chicken stock. Cook, uncovered, until stock is absorbed and rice is tender. Remove bay leaves. To make Spice Mix: Combine bay leaves, salt, cayenne, white pepper, black pepper and dried thyme. Recipe by: The Dallas Morning News Posted to MC-Recipe Digest V1 #781 by John Snell, email@example.com on
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|Serving Size: 1 Serving (461g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 98 (10%)|
|Amt Per Serving||% DV|
|Total Fat 10.9g||14 %|
|Saturated Fat 1.7g||8 %|
|Monounsaturated Fat 5.2g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 136.9mg||42 %|
|Sodium 165.6mg||6 %|
|Potassium 908mg||24 %|
|Total Carbohydrate 154.1g||45 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 149.9g|
|Protein 68.5g||98 %|
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Calories per serving: 1017
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