In a large pot, combine the whole chicken, water, salt, black pepper, smoked paprika, onion powder, garlic powder, and bay leaves. Bring to a boil, then simmer for about 45 minutes.

Remove the chicken, let cool, shred the meat and return 8 cups of broth to the pot.

In a skillet, melt butter with olive oil and sauté the onion until translucent. Add garlic, then smoked sausage until browned.

Combine sautéed mixture with broth, shredded chicken, and rice. Cover and simmer for about 25 minutes until rice is tender.

Gently stir to fluff up the rice. Serve hot, garnished with parsley and hot sauce on the side.