40 pounds chicken pieces, ready to cook
13 pounds smoked sausage, sliced
1 cup vegetable oil for sauteing veggies
1 1/2 cup (65 cloves) garlic, minced
3/4 cup plus 1 tablespoon chili powder
2-3 T ground cayenne
2-3 T tobasco
1/4-1/2 cup Worcestershire sauce
18 pounds (about 40) bell peppers
13 pounds (26) onions, diced
24 pounds tomatoes, canned peeled and diced
25 bay leaves
78 ounces (13 6 ounce cans) tomato paste
1/4 cup iodized salt
13 cups raw rice

This is easiest and tastiest if you prepare the meat and broth the day before, so you can chill it and skim most of the fat. Simmer chicken and sausage in water to cover until chicken falls from the bone. This will take at least 45 minutes plus. Drain and save broth, shred chicken, removing bones and most skin.

In a very large pan, heat the oil, add the garlic and spices and and stir around briefly, add peppers and onions and cook until onions are quite translucent but not brown, stirring regularly. Stir in the tomatoes and tomato paste, add the bay leaves all tied up in a loose cheesecloth bundle. Reduce heat if needed- it should just bubble around the edges, simmer 15 minutes.

Stir in the raw rice, salt and an equal volume of the reheated saved broth, simmer covered for at least 30 minutes, until rice is tender. If you don't have enough broth, use extra chicken broth. Or cover and bake in a 350 oven for 45-60 minutes, stirring once or twice.