Chicken and Sausage Jambalaya

• 1 small fryer
• 1 stalk celery & leaves
• 1 onion, halved
• 1 garlic clove
• 2 cups long grain rice
• 1 lb smoked sausage, sliced into 1/2 inch pieces
• 1 lb ham, cubed (smoked)
• 14 cup butter
• 1 cup chopped yellow onion
• 34 cup chopped green bell pepper
• 14 cup chopped fresh parsley
• 2 garlic cloves, minced
• 1 (6 ounce) can tomato paste
• 1 large bay leaf
• 14 teaspoon thyme
• 2 teaspoons salt
• 12 teaspoon pepper
• 14 teaspoon Tabasco sauce

1. In a large pot, cover the chicken with water; add the celery, onion, and garlic.
2. Boil until tender, about 1 hour.
3. Reserve stock.
4. Remove the meat from bones set aside.
5. In 5 cups of stock, cook rice until all liquid is absorbed.
6. about 25 minutes.
7. In Dutch oven, fry sausage and ham until lightly browned, about 3 to 5 minutes.
8. Remove the meat.
9. Add the butter to the saucepan and saute onions pepper and parsley until tender about 3 minutes.
10. Add the chicken, sausage, and ham.
11. Stir in the minced garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco.
12. Add the rice and mix thoroughly.
13. Cook over low heat 15 minutes stirring frequently.
14. Remove the bay leaf and serve.

fryer, celery, onion, garlic, long grain rice, sausage, ham, butter, yellow onion, green bell pepper, parsley, garlic, tomato paste, bay leaf, thyme, salt, pepper, tabasco sauce

Taken from www.food.com/recipe/chicken-and-sausage-jambalaya-58465 (may not work)