Chicken Jambalaya

• 1 chicken (3-4#'s, cooked, deboned, reserve broth/clarify)
• 12 teaspoon salt
• 14 teaspoon pepper
• 4 tablespoons bacon fat
• 4 tablespoons flour
• 1 lb smoked sausage, sliced into 1/2 pieces
• 2 medium onions
• 1 green pepper
• 1 red pepper
• 1 yellow pepper
• 6 cups diced tomatoes
• 1 clove garlic
• 14 cup chopped parsley
• 13 cup green onion
• 3 cups chicken broth (from the reserve)
• 14 teaspoon thyme
• 12 teaspoon cumin
• 12 teaspoon salt
• 12 teaspoon liquid red pepper seasoning (i use louisiana hotsauce)
• 2 cups long grain rice (not cooked)
• 1 lb fresh shrimp, deveined and shelled

1. Clean and place chicken with 1/2 tsp salt in 6 quart stock pot.
2. Clean and chop vegetables, smoke sausage, and prepare shrimp while chicken cooks.
3. Refrigerate prepared meats and vegetables until chicken is complete.
4. When chicken is well done, allow to cool enough to handle.
5. Remove chicken meat from bone, cut into small peices.
6. Strain chicken broth, reserving 3 cups and allow to cool.
7. When broth is cool enough, skim chicken fat from the top of the broth.
8. Prepare your roux by melting bacon grease, sprinkling flour over hot grease and stir until the roux begins to brown.
9. The roux is your thickening agent.
10. Take care to avoid burning the roux.
11. Pour roux into large (I use a 16 quart) stock pot, add chicken, broth, vegetables, and sausage.
12. Mix well.
13. Add spices (thyme, salt, pepper, cumin, hot sauce).
14. Mix well, stir in rice, and bring to boil.
15. Add shrimp, parsley and green onion, simmer covered on low until rice is tender.
16. Approximately 15 minutes.
17. Serves 10** I sometimes add tomato juice to my pot if I feel it is to dry.

chicken, salt, pepper, bacon fat, flour, sausage, onions, green pepper, red pepper, yellow pepper, tomatoes, clove garlic, parsley, green onion, chicken broth, thyme, cumin, salt, liquid red pepper, long grain rice, fresh shrimp

Taken from www.food.com/recipe/chicken-jambalaya-30108 (may not work)