medium onion, thinly chunked
1Cut the sausage into 1/2-inch pieces.
2Combine the chicken, sausage, onion, butter, seasonings and in a large stock pot.
3Add the water and bring to a boil. Cover and cook for 40 minutes at a low boil.
4. Remove the chicken. Remove the meat from the bones of the chicken. (Throw away the bones and skin. ) put shredded chicken back in pot.
5Add the rice to the pot with remaining chicken broth and seasonings.
6Bring to a boil, stirring well. Boil for 10 minutes. Reduce heat to simmer, cover the pot and let cook for 10 more minuets or until the rice is done.
7Turn off heat, stir well. Serve on pasta plate with a big glass of iced tea.