Jambalaya --Thanks to Bill - for Loving it

This is a favorite of our son.  I use to make this for my family.  It was alway well received.  

Now it sound hard, but it is really easy.  

You will love this - --

Jambalaya Chicken - Bill Brown

1- 3 -3 1/2 lb. cut up chicken                  

2 stalks of celery

1 med. carrot, peeled, sliced                  

1 med. onion, chopped

1 garlic clove, crushed, 

1- 14-16 oz. can tomatoes

Salt, water                                                 

1/2 tsp thyme

1/2 lb. pork sausage                                

1/2 lb. ham, chopped or shrimp

1 1/4 cups regular long grain rice         

1 med. green pepper, chopped

3 to 4 drops Tabasco sauce or hot sauce.      

1 bay leaf

Rinse chicken; boil until done.  I use chicken breast and cut them up and boil them in water.  This way I don't have to debone the chicken after it is cooked.  But, debone if you don't use breast. 

 In a Dutch oven or large pot, brown onion, garlic, celery, green pepper, carrot, 1 1/4 tsp salt, with sausage. 

 Save 1 3/4 cup of broth from chicken.  Add water, rice, tomatoes, Chicken, thyme to pot containing onion, garlic. Etc Add bay leaf. 

 Cook until rice is done - about 1-1 1/2 hours. 

 Add ham or shrimp and warm through.  

If you wish you can drain sausage grease before adding rice.  

I serve with green salad and cornbread.