Bone and skin the thighs, reserving the skin and bones. Put the scraps into a 5 qt stock pot, cover with water and add one stalk celery (with leaves, if possible), one quarterd carrot, and one green onion. Bring to a boil and simmer uncovered for about 1½ - 2 hours. This will make the stock that you will use later. You may also choose to discard the scraps and use chicken broth made from bouillion cubes. For this, I recommend Knorr bouillion cubes.
Season both sides of the chicken thighs with salt, Tony Chachere's, and garlic powder. Place the chicken in a glass bowl, add the rice wine, the soy sauce and the hot sauce, cover and marinate in refrigerator for about 1 hour (overnight is better). Melt butter in black iron pot over medium high heat and brown chicken well allowing some sticking (10-15 min). Remove chicken and set aside. Brown sausage well (7-12 min), remove and set aside. Sautee vegetables for about 5 minutes, stirring often. They will become brown as they de-glaze the pot. Return chicken and sausage to pot, add thyme, sage, and bay leaf and simmer until the chicken is tender.
Add rice, parsley, and green onions and stir thoroughly. Uncle Ben's converted parboiled rice is by far the best rice for this dish. Add chicken broth (1½ cup of liquid for each cup of rice is a good rule of thumb) and bring to boil. Check for seasoning and reduce to low. Cover and simmer until the rice is tender (about 30-35 min). Stir only once after about 15 minutes.