CHICKEN AND SAUSAGE JAMBALAYA
Serves 8 to 10
 
1    small fryer
1    rib celery with leaves
1    onion, halved
1    clove garlic
2    cups converted long grain rice
1    pound smoked sausage, sliced into
     1/2 inch pieces
1    pound ham, cubed
1/2  stick butter
1    cup chopped yellow onion
3/4  cup chopped green pepper
1/4  cup chopped fresh parsley
2    cloves garlic, minced
1    6-ounce can tomato paste
1    large bay leaf
1/4  teaspoon thyme
2    teaspoons salt
1/2  teaspoon pepper
1/4  teaspoon Tabasco
 
In a large pot, cover chicken with water; add celery, onion, garlic; boil until tender, about 1 hour.  Reserve stock.  Remove meat from bones.  In 5 cups stock, cook rice until all liquid is absorbed, about 25 minutes.
 
In a Dutch oven, fry sausage and ham until lightly browned, about 3 to 5 minutes.  Remove meat.  Add butter to pan and saute' onion, pepper, and parsley until tender, about 3 minutes.  Add chicken, sausage, and ham; stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco.  Add rice and mix thoroughly.  Cook over low heat 15 minutes, stirring frequently.  Remove bay leaf and serve.
 