Place the whole chicken in your large Dutch oven. Add the chopped onion, celery, and the bouillon. Cover the meat with water and bring to boil.

Turn the heat down to a low simmer. Let the chicken cook for about one hour. The meat should fall right off the bone.

Lift the chicken out with your sturdy tongs. Place it in a bowl to cool down. Do not throw away the cooking liquid yet.

Pour the broth through a mesh strainer if needed. You want a clear and flavorful liquid for rice. Measure out six cups of this hot broth.

Remove the skin and bones from the cooled chicken. Shred the meat into bite-sized pieces with your hands. Slice your smoked sausage into thin round coins.

Put the six cups of broth back in pot. Add the shredded chicken and the sliced sausage pieces. Bring the liquid back to a gentle boil.

Stir in the white rice and the black pepper. Turn the heat to low and cover the pot. Let it cook for about twenty minutes.

Turn off the heat when the rice is soft. Let the pot sit covered for ten minutes. This helps the flavors meld together perfectly.