Chicken, Ham, and Sausage Jambalaya

Ingredients

• 3 lbs boneless skinless chicken thighs, cut-up
• 2 lbs smoked sausage or kielbasa, sliced
• 1/2 lb ham, diced
• 3 tablespoons vegetable oil
• 1 tablespoon brown sugar
• 3 cups coarsely chopped onions
• 1 cup chopped celery
• 2 medium green peppers, chopped
• 3 garlic cloves, peeled & minced
• 1 tablespoon spanish smoked paprika
• 2 (16 ounce) cans tomatoes, chopped
• 4 cups chicken stock
• 2 tablespoons chicken bouillon
• 2 bay leaves
• 1 tablespoon Frank's red hot sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon red jalapeno powder or cayenne powder, chopped or 1 whole deseeded red jalapeno chile, chopped
• 2 cups uncooked raw rice
• 1 bunch green onion, finely chopped
• 1 bunch parsley, chopped

Directions

1. 1

   Add oil into an 8 quart pot that has been placed over moderate heat. Add the chicken and cook until brown on each side. Remove and set aside.

2. 2

   Add the Sausage & Ham to the pot and lightly brown. Remove and set aside.

3. 3

   Season the Chicken with salt and pepper, add to the pot, and brown on both sides. Remove and set aside.

4. 4

   Add the Brown Sugar and stir until melted.

5. 5

   Add Onions, Celery & Bell Peppers. Cook, stirring, until tender.

6. 6

   Add the Garlic and Smoked Paprika, Tomatoes, Chicken Stock, Bay leaves, Red Hot, Black & Hot Pepper, Chicken, Sausages and Ham.

7. 7

   Bring to a boil, reduce heat, cover and simmer for 1 hour

8. 8

   Taste to adjust seasonings. Add the rice, stirring well.

9. 9

   Bring back to a boil, cover and simmer over low heat 25-30 minutes.

10. 10

    Stir in the Green Onions and Parsley 5 minutes before serving.