Louisiana Jambalaya

• 1 (2 to 3 lb.) chicken, cut up and skinned
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. oil
• 2 Tbsp. flour
• 1 lb. smoked sausage, sliced
• 2 medium onions, chopped
• 1 green pepper, diced
• 3 c. diced, peeled tomatoes
• 1/4 c. chopped parsley (less if dried parsley)
• 1 clove garlic
• 3 c. water
• 3/4 tsp. leaf thyme, crumbled
• 1 tsp. Tabasco
• 2 c. uncooked long grain rice
• 1 lb. shrimp, shelled and deveined or 1 (12 oz.) pkg. frozen shelled and deveined shrimp
• 1/3 c. chopped green onions

1. Heat oil in large skillet.
2. Brown chicken, then remove from skillet.
3. Sprinkle flour into fat; stir constantly until mixture turns light brown (don't burn).
4. Return chicken, sausage, onions, green pepper, tomatoes and garlic.
5. Cook, stirring gently, for 10 minutes.
6. Stir in water, thyme, salt and rice.
7. Bring to boil, then lower heat and cover.
8. Simmer 15 minutes.
9. Stir in parsley and green onions and simmer 5 minutes longer or until rice is tender.

chicken, salt, pepper, oil, flour, sausage, onions, green pepper, tomatoes, parsley, clove garlic, water, leaf thyme, tabasco, long grain rice, shrimp, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=365733 (may not work)