Jambalaya

• 3 lb. broiler-fryer
• 2 celery stalks, sliced
• 1 medium carrot, sliced
• saltwater
• 2 Tbsp. salad oil
• 1/2 lb. sausage links, cut into 1-inch chunks
• 1 1/2 c. long grain rice
• 2 medium green peppers, cut into chunks
• 1 garlic clove, crushed
• 16 oz. can tomatoes
• 1/2 tsp. thyme leaves
• 4 oz. pimentos, drained and diced
• 1/2 lb. ham, cooked and cut into chunks
• 3 drops hot pepper sauce

1. Rinse chicken and its giblets with cold water.
2. In 5-quart saucepot over high heat, heat chicken, giblets, celery, carrot, 1 1/2 teaspoons salt and water to boiling.
3. Reduce heat to low; cover and simmer 30 minutes.
4. Remove chicken to large bowl; refrigerate 30 minutes or until easy to handle.
5. Remove and discard chicken bones and skin.
6. Cut meat and giblets into bite-size pieces; set aside.
7. Skim fat from broth; measure 1 3/4 cups for reserve. (Cover and refrigerate remaining broth and vegetables for soup another day.)

broilerfryer, celery stalks, carrot, saltwater, salad oil, sausage links, long grain rice, green peppers, garlic, tomatoes, thyme, pimentos, ham, pepper sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=34881 (may not work)