Jambalaya

• 2 Tbsp. vegetable oil
• 1 broiler/fryer (3 1/2 lb.) or 4 breasts and 2 Italian sausages, skinned and cut in 8 serving pieces
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1 large yellow onion, finely chopped
• 2 medium stalks celery, thinly sliced
• 2 medium sweet green peppers, cored, seeded and coarsely chopped
• 1 can crushed tomatoes
• 4 oz. baked or broiled ham, cubed (may be eliminated if sausage is used)
• 2 cloves garlic, minced
• 1 bay leaf
• 1 tsp. paprika
• 1/2 tsp. dried thyme, crumbled
• 1/4 tsp. salt
• 5 drops hot red pepper sauce
• 1 c. long grain white rice
• 1 c. water

1. Heat oil in 6-quart Dutch oven over moderately high heat for 1 minute.
2. Add chicken and sausage and brown for 6 to 7 minutes on each side.
3. Transfer to plate and sprinkle with salt and pepper. Add onion to Dutch oven and saute, stirring frequently until soft (5 minutes).
4. Add celery and green peppers and saute 5 more minutes.
5. Stir in tomatoes, ham, garlic, bay leaf, paprika, thyme, salt and red pepper.
6. Add chicken and sausage.
7. Cover.
8. Reduce heat to low and simmer 15 minutes.
9. Stir in rice and water; cover and cook 20 to 25 minutes.
10. Serves 4.

vegetable oil, fryer, salt, pepper, yellow onion, stalks celery, sweet green peppers, tomatoes, ham, garlic, bay leaf, paprika, thyme, salt, pepper sauce, long grain white rice, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=584249 (may not work)