Louisiana Chicken Jambalaya

• 4 tablespoons vegetable oil or 4 tablespoons bacon drippings
• 1 1/4 onions, minced
• 1 cup chopped celery
• 1 green pepper, chopped
• 6 garlic cloves, minced
• 1 teaspoon tomato paste (I use 1/4 tsp tomato powder mixed with 3/4 tsp water)
• 1 1/2 lbs ground chicken giblets (ground chicken works fine if you can't get ground giblets or grind them yourself)
• 1/2 lb ground pork sausage
• 1/2 lb ground beef
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/8 teaspoon thyme
• 1 cup water (cold)
• 1/2 cup chopped fresh parsley
• 3 cups rice (cooked)

1. In a heavy iron pot, heat the oil over medium high heat.
2. Add onions, celery, green pepper, garlic, and tomato paste, and saute until onions are tender.
3. Stir in meat and seasonings.
4. Cook until meat begins to brown, stirring often so it doesn't stick (8-10 minutes).
5. Add water, and cook over medium-low heat for about 40 minutes, stirring often.
6. I start my rice steamer now.
7. Sprinkle with parsley and simmer over low heat, uncovered, for 15 minutes.
8. Mix in cooked rice, and serve.

vegetable oil, onions, celery, green pepper, garlic, tomato paste, ground chicken, ground pork sausage, ground beef, salt, black pepper, cayenne pepper, thyme, water, parsley, rice

Taken from www.food.com/recipe/louisiana-chicken-jambalaya-212375 (may not work)