In a big pot, add either the one chicken or the eight chickens, cover with water and bring to a boil. It usually takes about an hour to cook the chickens. After the chicken is cooked, remove it but save the water as this is now to be used as your chicken stock. Hand pick the meat from the chicken, discarding the skin, bones and grizzle and shred it into small pieces and put aside.
While the chicken is cooking, in a small bowl, mix together the seasoning mix and put aside.
In a large pot, melt margarine and add sausage and cook about 5 minutes on med-high heat. Lower the heat and add the onions, celery, bell pepper, garlic and seasoning mix and cook about 8 minutes till it almost starts to brown, being careful to scrape the bottom so it does not stick. Add the chicken meat and then very carefully, start adding the chicken stock. Add just enough chicken stock to make the mixture soupy. Cook about 30 minutes at a soft boil.
When spice\meat mixture is cooked, we usually mix a cup of it to approximately 3 cups of the cooked rice. This is something that is a personal taste thing about the mix ratio. I personally like a lot of spice\meat mixture with the rice, but some like more rice. We usually mix everything together in a large aluminum pan, cover it with foil and put in a BBQ pit or oven for a few hours to keep it warm.
* You may use more or less rice as it is a personal thing.
** Depends on how thick you want your mixture, so add plenty of water when cooking the chicken so you have enough stock. Discard left over stock that is not needed.