CHICKEN AND SAUSAGE JAMBALAYA

COOKED RICE, COLD

2 TABLESPOONS OIL

3 POUNDS CHICKEN PARTS

1/4 CUP GREEN ONION, CHOPPED

1/4 CUP CELERY, CHOPPED

2 GARLIC CLOVES, CHOPPED

1/4 CUP YELLOW ONION, CHOPPED

1/4 CUP GREEN PEPPER, CHOPPED

1/4 CUP CHOPPED PARSLEY, OPTIONAL

1 POUND SMOKED SAUSAGE, SLICE INTO

I-1NCH PIECES.

16 OUNCE CAN WHOLE TOMATOES, CHOPPED

8-OUNCE CAN CAJUN STYLE STEWED TOMATOES

1-2 CUPS CHICKEN BROTH

SALT AND PEPPER TO TASTE

CAYENNE PEPPER TO TASTE

1/2 TEASPOON SUGAR

1/4 TEASPOON DRIED THYME

1 BAY LEAF

DIRECTIONS:

HEAT OIL IN A LARGE SAUCEPOT.

LIGHTLY BROWN CHICKEN ON ALL SIDES.

REMOVE FROM PAN AND SET ASIDE.

IN SAME PAN, SAUTÉ ONIONS, CELERY,

GREEN PEPPER, PARSLEY, AND GARLIC.

ADD SLICED SAUSAGE AND BROWN.

ADD THE CHICKEN AND REMAINING

INGREDIENTS EXCEPT RICE.

BRING TO BOIL, REDUCE HEAT AND

SIMMER ABOUT 30 MINUTES.

STIR OCCASIONALLY.

ADD MORE BROTH IF NECESSARY.

TASTE AND ADJUST SEASONINGS.

MIXTURE SHOULD BE SPICY.

REMOVE BAY LEAF.

IF DESIRED DE-BONE CHICKEN.

SKIM OFF EXCESS  FAT.

STIR IN RICE  BY SPOONFULS, UNTIL MIXTURE IS MOIST AND THICK.

TASTE AND RE-ADJUST SEASONINGS.

WARM OVER LOW HEAT STIRRING FREQUENTLY.

YIELD: 6 SERVINGS