Chicken Jambalaya

• 1 broiler-fryer chicken (3- 3 1/2 lb.), cut up
• 2 c. water
• 1 1/2 tsp. salt
• 1/4 tsp. pepper
• 8 pork sausage links
• 1 c. uncooked long-grain white rice
• 1/8 tsp. ground red pepper
• 1 medium onion, finely chopped
• 1 large clove garlic, minced
• 1 can (16-oz.) stewed tomatoes, with juice

1. Remove skin from chicken pieces.
2. Place chicken, water, salt and pepper in Dutch oven.
3. Heat to boiling; reduce heat to low. Cover and simmer for 20 minutes.
4. Remove chicken from broth. Skim fat from broth; strain broth and reserve.
5. Cook pork sausage in Dutch oven until brown; drain fat reserving 1 tablespoon in Dutch oven.
6. Add chicken; stir in broth and remaining ingredients.
7. Heat to boiling, stirring once or twice; reduce heat.
8. Cover and simmer until thickest pieces of chicken are done and rice is tender. Makes 6 servings.

chicken, water, salt, pepper, pork sausage, longgrain white rice, ground red pepper, onion, clove garlic, tomatoes

Taken from www.cookbooks.com/Recipe-Details.aspx?id=7500 (may not work)