Chicken And Shrimp Jambalaya

• 1 chicken (3 lb.), cut up
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. bacon fat or vegetable shortening
• 2 Tbsp. flour
• 1 lb. smoked sausage, sliced
• 2 onions, chopped
• 1 green pepper, diced
• 3 c. diced peeled tomatoes
• 1 clove garlic, minced
• 3 c. water
• 3/4 tsp. thyme
• 1/2 tsp. salt
• 1/2 tsp. red pepper sauce
• 2 c. uncooked rice
• 1 lb. cleaned shrimp
• 1/4 c. chopped parsley
• 1/3 c. finely chopped green onions

1. Sprinkle chicken with salt and pepper and brown in bacon fat. Remove from pan.
2. Sprinkle flour into fat remaining in pan and cook, stirring constantly, until light brown (roux).
3. Return chicken with sausage, onions, green pepper, tomatoes and garlic to pan and cook, stirring gently, about 10 minutes.
4. Stir in water, thyme, salt, red pepper sauce and rice.
5. Simmer 15 minutes; stir in shrimp and simmer 15 minutes.
6. Stir in parsley and green onions and simmer 5 minutes longer or until rice is tender.

chicken, salt, pepper, bacon, flour, sausage, onions, green pepper, tomatoes, clove garlic, water, thyme, salt, red pepper, rice, shrimp, parsley, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=874820 (may not work)