In a large stockpot, place the whole chicken and add 12 cups of water, salt, black pepper, smoked paprika, garlic powder, onion powder, and bay leaves. Heat over medium-high until boiling, then reduce to a low simmer. Cover and cook for about 45 minutes, or until the chicken is cooked through and tender.

Once the chicken is cooked, carefully remove it from the pot and allow it to cool for a few minutes on a plate. Discard the skin and bones, then shred the meat into bite-sized pieces. Return 8 cups of the delicious broth to the pot.

In a separate skillet, melt 1 tablespoon of butter with 1 tablespoon of olive oil over medium heat. Add the finely chopped yellow onion and sauté for about 5 minutes until it's translucent. Stir in the minced garlic and let it cook for an additional minute until fragrant, then brown the sliced smoked sausage.

Pour the sautéed sausage mixture back into the stockpot with the broth. Incorporate the shredded chicken and bring the mixture to a gentle simmer over medium heat. Stir in 2 cups of long grain white rice, cover the pot, and cook on low for approximately 25 minutes.

After 25 minutes, remove the pot from heat and fluff the rice with a fork to separate the grains. Taste and adjust the seasoning with additional salt and black pepper, if needed. For a touch of freshness, garnish with chopped parsley before serving.