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3 lbs.  boneless chicken breast & thighs

2 lbs.  smoked sausage or andouille sliced

1/2 cup  olive oil

2 cups  finely chopped onion

1 cup  chopped bell pepper

1/2 cup  chopped fresh parsley

1 cup  finely chopped green onions

3 cups  uncooked rice

8 cups  chicken broth

1 Tbsp.  chopped garlic

Salt to taste

2 Tbsp. Hot Spots – Sparky Cayenne-Garlic Hot Sauce (more if you like it hot)

In a large stock-pot or high walled chicken fryer, brown the chicken in the olive oil – stir frequently so the chicken doesn’t stick to the pot. After the chicken has browned, remove it from the pot, but leave the oil. Add the onions, bell pepper, green onions and parsley. Sauté until the onions are transparent. Add sausage, broth garlic, chicken, rice, salt and Hot Spots – Sparky Hot Sauce. Cook until broth level falls just beneath the level of the rice. Reduce the heat and cover with a tight fitting lid.  Simmer for 1 hour until rice is fully cooked. DON’T PEEK FOR 1 HOUR! Serve with a bottle of Hot Spots – Sparky Hot Sauce to turn up the heat!