Title: Chicken and Sausage Jambalaya
Categories: Main
Yield: 1 Servings
| 1 | sm | Fryer |
| 1 | | Rib of celery |
| 2 | c | Long grain rice |
| 1 | lb | Ham, cubed |
| 1 | c | Onion, chopped |
| 3/4 | c | Fresh parsley, chopped |
| 1 | lg | Bay leaf |
| 2 | ts | Salt |
| 1/4 | ts | Tabasco |
| 2 | lg | Onions |
| 3 | | Garlic cloves |
| 1 | lb | Smoked sausage |
| 1/2 | | Stick of margarine |
| 1 | c | Green pepper, chopped |
| 1 | cn | Tomato paste 6 oz. |
| 1/4 | ts | Thyme |
| 1/2 | ts | Pepper |
| 1/4 | c | Green onion, chopped |
Put chicken, 1 onion, (cut in half), celery and 1 garlic clove in pot.
Cover with water. Cook for approximately 1 hour or until chicken is
tender. Cook 2 cups of rice in 5 cups chicken broth (20 to 25 minutes or
until liquid is absorbed.) Debone chicken and cut sausage into 1/2 inch
cubes. Fry sausage and ham in Dutch oven until lightly browned. Remove
meat from pot and add margarine. Saute 1 chopped onion, pepper and 1/2 cup
chopped parsley until tender. Add chicken, sausage and ham to vegetables.
Stir in 2 minced garlic cloves, tomato paste, bay leaf, thyme, salt pepper
and Tabasco. Add cooked rice and mix thoroughly. Simmer over low heat for
15 minutes. Stir frequently. Remove bay leaf and toss in 1/4 cup chopped
parsley and 1/4 cup chopped green onion tops.