Place the whole chicken in your large pot. Cover it with the chicken broth and add bay leaves. Bring the liquid to a boil. Then, lower the heat and let it simmer. Cook until the chicken is tender and fully cooked through. This usually takes about 45 minutes.

Remove the chicken from the pot and set it on a plate. Let it cool for a few minutes so you don't burn your hands. Remove the skin and bones. Shred the meat into bite-sized pieces using two forks. Set the shredded meat aside for later.

Empty the broth into a separate bowl for a moment. Melt butter in the same pot over medium heat. Add the chopped onions and sliced smoked sausage. Cook them until the onions are soft and the sausage is slightly browned. This adds a great smoky flavor.

Add the dry white rice to the pot with the sausage and onions. Stir it around for two minutes. This toasts the rice slightly and coats it in the butter and sausage fats. Toasting the rice helps it stay firm and adds a nutty taste.

Pour 6 cups of the reserved chicken broth back into the pot. Add the salt, pepper, and poultry seasoning. Stir everything together well. Bring the mixture to a boil. Once boiling, turn the heat down to low and cover the pot with a tight lid.

Let the rice cook for about 15 to 20 minutes. Do not lift the lid during this time! The steam is what makes the rice fluffy. Check it after 18 minutes to see if the liquid is mostly absorbed. The rice should be soft but still moist.

Open the lid and add the shredded chicken back into the pot. Stir gently to mix the chicken with the rice and sausage. Let it sit on low heat for 5 minutes. This ensures the chicken is hot and the flavors meld together perfectly.

Turn off the heat. Remove the bay leaves and discard them. Taste the dish and add more salt or pepper if you like. Sprinkle some fresh parsley on top for a pop of color. Scoop large portions into deep bowls and serve warm.