Rosemary Chicken - cooking recipe

Ingredients

1 whole chicken
3 to 4 sprigs fresh rosemary
1 lemon
2 to 4 cloves garlic
2 1/2 c. butter
2/3 c. chopped tasso (preferred) or other smoked ham (preferably Cure 81, about 3 oz.)
1/2 c. chopped andouille smoked sausage (preferred) or any other good smoked pork sausage such as Polish sausage (kielbasa, about 3 oz.)
1 1/2 c. chopped onions
1 c. chopped celery
3/4 c. chopped green bell peppers
1/2 c. chicken, cut into bite-size pieces (about 3 oz.)
1 1/2 tsp. minced garlic
4 medium-size tomatoes, peeled and chopped (about 1 lb.)
3/4 c. canned tomato sauce
2 c. basic seafood stock
1/2 c. chopped green onions
2 c. uncooked rice (preferably converted)
1 lb. shrimp, peeled

Preparation

In a 4-quart saucepan, melt the butter over medium heat.
Add the taso and andouille and saute until crisp, about 5 to 8 minutes, stirring frequently.
Add the onions, celery and bell peppers.
Saute until tender, but still firm, about 5 minutes, stirring occasionally and scraping pan bottom well.