Rosemary Chicken

• 1 whole chicken
• 3 to 4 sprigs fresh rosemary
• 1 lemon
• 2 to 4 cloves garlic
• 2 1/2 c. butter
• 2/3 c. chopped tasso (preferred) or other smoked ham (preferably Cure 81, about 3 oz.)
• 1/2 c. chopped andouille smoked sausage (preferred) or any other good smoked pork sausage such as Polish sausage (kielbasa, about 3 oz.)
• 1 1/2 c. chopped onions
• 1 c. chopped celery
• 3/4 c. chopped green bell peppers
• 1/2 c. chicken, cut into bite-size pieces (about 3 oz.)
• 1 1/2 tsp. minced garlic
• 4 medium-size tomatoes, peeled and chopped (about 1 lb.)
• 3/4 c. canned tomato sauce
• 2 c. basic seafood stock
• 1/2 c. chopped green onions
• 2 c. uncooked rice (preferably converted)
• 1 lb. shrimp, peeled

1. In a 4-quart saucepan, melt the butter over medium heat.
2. Add the taso and andouille and saute until crisp, about 5 to 8 minutes, stirring frequently.
3. Add the onions, celery and bell peppers.
4. Saute until tender, but still firm, about 5 minutes, stirring occasionally and scraping pan bottom well.

chicken, rosemary, lemon, garlic, butter, tasso, sausage, onions, celery, green bell peppers, chicken, garlic, tomatoes, tomato sauce, basic seafood stock, green onions, rice, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=995003 (may not work)