Bring 1 cup of water in a 2-qt. Saucepan. Meanwhile, proceed with step 2. When the water boils, add the rice, cover the pan and remove from the heat until ready to serve.

Place the butter in a 4 1/2-qt. Dutch oven or soup pot and begin melting it over medium-high heat. Peel and chop the onions, adding them to the pot as you chop. Cook the onions until slightly soft, about 2 minutes.

Meanwhile, seed and chop the bell pepper; set aside.

Add the flour to the soup pot and stir constantly as the flour starts to brown, 2 minutes. Remove the pot from the heat. Open the broth cans and remove any visible fat.

Return the pot to the heat and add the broth. Raise the heat to high and stir to loosen any brown bits. Add the bell pepper, cover the pot and bring the soup to a boil, about 3 minutes.

Slice the sausage into 1/4-inch-thick circles. Drain the juice from the chicken. Add the sausage, chicken and Cajun seasoning to the pot and re-cover. Boil until the green pepper is tender, about 4 minutes. (Crack the pot lid if the soup begins to boil over.) Remove the pot from the heat, and uncover to let it cool somewhat.

Meanwhile, divide the rice evenly into 4 large soup bowls. Ladle the soup over the rice and serve at once.

Approximate values per serving (using Nutritionist Iv software): 520 calories (32 % from fat); 18 g fat (4.5 g saturated); 38 mg cholesterol; 25 g protein; 63 g carbohydrates; 2.5 g dietary fiber; 774 mg sodium.

By Beverly Mills and Alicia Ross, "Desperation Dinners", special to the Buffalo News. Typed for you by Joan MacDiarmid.