Jambalaya

• 1 whole chicken, cut up and de-boned
• 5 teaspoons paprika
• 3 tablespoons olive oil
• 1 cup onion, diced
• 1 cup green bell pepper, diced
• 2 celery ribs, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1 lb smoked sausage, sliced like thick circles
• 29 ounces crushed tomatoes
• 3 1/4 cups chicken broth
• 2 cups long-grain rice
• 2 teaspoons dried thyme, crumbled
• 1 1/2 teaspoons sea salt (to taste)
• 1/2 teaspoon coarse black pepper
• 1/4 teaspoon Tabasco sauce
• 1 lb bulk pork sausage, fried crumbled, the hot style

1. Wash chicken and pat dry; rub with the paprika. Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet. Add onion, green bell pepper, celery, and garlic. Saute over low heat until onion is tender, about 10 minutes. Stir in smoked sausage, tomatoes, bay leaf, chicken broth, rice, thyme, salt, pepper, and hot sauce. Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender. Stir in bulk pork sausage and cook about 3 minutes longer.
2. Serve Hot and "Laissez Les Bon Temps Roulez"!

chicken, paprika, olive oil, onion, green bell pepper, celery, garlic, bay leaf, sausage, tomatoes, chicken broth, longgrain rice, thyme, salt, coarse black pepper, tabasco sauce, pork sausage

Taken from www.food.com/recipe/jambalaya-288214 (may not work)