1 (14 oz.) can chicken broth, 1 bay leaf, 1 1/2 cup long grain wild rice, 1 tablespoon butter, melted,  1/2 pound breakfast sausage, 1/2 cup white onion chopped, 2 celery stalks, chopped, 2 stalks green onions, sliced, 1 tablespoon green bell pepper, chopped, 1/2 cup chicken, cooked and chopped, 2 garlic cloves, minced, 2 1/2 teaspoons Cajun seasoning, 1/8 cup fresh parsley, chopped, 1/8 teaspoon sea salt, 1/4 teaspoon dried thyme.

Get out a heavy Dutch oven, add the broth and the bay leaf.  Bring to a boil, add the rice and butter, reduce the heat to a simmer cover the pot and cook for 17-20 minutes.  Remove from the heat do not remove the lid.  Get out a heavy skillet, add the sausage, cook until there is not pink.  Add the onions, celery and bell pepper, cook for about 3-minutes.  Add the chicken, garlic, salt, and thyme cook for another 2 minutes, mix well.  Add approximately 1/8 cup of chicken broth to the skillet, stir.  Remove the bay leaf from the rice, fluff the rice with a fork, add the meat mixture to the rice, mix well and serve.

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