Ken'S Chicken And Sausage Jambalaya

• 2 lb. boneless chicken, cut into pieces
• 2 lb. boneless pork, cut into 1-inch cubes
• 1 lb. sausage, sliced
• 1/2 c. celery, chopped
• 1 bell pepper, chopped
• 2 large onions, chopped
• 1 Tbsp. minced garlic
• 1/4 c. parsley, chopped
• 1 1/2 bunches green onions, chopped
• 1 Tbsp. Kitchen Bouquet
• 1/8 tsp. Tabasco sauce
• 1 1/2 oz. Worcestershire sauce
• 1/8 tsp. sage
• 1/4 tsp. black pepper
• Tony's seasonings to taste
• 1 1/2 c. long grain rice
• 2 c. (16 oz.) water

1. In a 4-quart Dutch oven (Number 8), brown sausage; remove sausage and discard grease.
2. Then brown pork and chicken; remove from pot.
3. Saute onions, celery and bell pepper until limp.
4. Return sausage, pork and chicken to pot and add water.
5. Add Tony's Seasoning and continue to simmer for 15 to 20 minutes.
6. Continue adding all other seasonings to taste (should be a little hotter and saltier than normal).
7. Add remaining ingredients (rice, parsley and green onions), stirring gently until all ingredients are mixed and rice begins to swell (10 to 12 minutes).
8. Lower burner to simmer, cover and cook approximately 20 minutes.
9. Turn burner off and let stand for an additional 20 minutes.
10. Remove lid, turn rice over with spoon and serve.
11. (Makes 6 to 8 servings.)

boneless chicken, boneless pork, sausage, celery, bell pepper, onions, garlic, parsley, green onions, kitchen, tabasco sauce, worcestershire sauce, sage, black pepper, long grain rice, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=761824 (may not work)