Jambalaya

• 8 pieces chicken parts
• celery tops
• 1 Tbsp. dried onion
• 1 bay leaf
• 1 clove garlic
• 2 c. water
• 1/2 lb. ham chunks
• 1 large onion, chopped
• 1 clove garlic, chopped
• 1 medium green pepper, chopped
• 1/2 c. celery, chopped
• 1 c. tomato puree
• 2 c. chicken broth
• 1 can mushrooms
• 1/2 tsp. thyme
• 1/2 tsp. chili powder
• dash of cayenne pepper
• 1 c. rice

1. Simmer chicken parts, celery tops, dried onion, bay leaf, garlic and water until chicken is tender.
2. Remove chicken from bone and set aside.
3. Strain and skim fat from broth.
4. Then saute in nonstick pan or in 1 teaspoon oil your ham, onion, garlic, green pepper and celery.
5. Pour off excess fat.
6. Add tomato puree, chicken broth, mushrooms, thyme, chili powder, cayenne pepper and rice and simmer 20 minutes.
7. Add chicken and simmer until rice is done and liquid is absorbed (about 30 minutes).
8. Yields 6 servings.

chicken, celery tops, onion, bay leaf, clove garlic, water, ham chunks, onion, clove garlic, green pepper, celery, tomato puree, chicken broth, mushrooms, thyme, chili powder, cayenne pepper, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=327881 (may not work)