Jambalaya

Ingredients

• 2 teaspoons shortening
• 1 cup onion, finely chopped
• 1 cup green pepper, finely chopped
• 1 cup celery, finely chopped
• 4 garlic cloves, minced
• 1 chicken, cut into pieces
• 2 lbs chorizo sausage or andouille sausages (or a good reliable hot sausage you know of)
• 3 cups fresh ripe tomatoes, chopped or 2 (14 1/2 ounce) cans diced tomatoes
• 2 1/2 cups chicken stock
• 2 teaspoons thyme
• 1/2 teaspoon oregano
• 1 teaspoon parsley
• 1 teaspoon cayenne or chili powder (what ever your taste buds can handle)
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 6 cups cooked long-grain rice
• cayenne or Tabasco sauce (to offer at table)

Directions

1. 1

   Melt shortening in a large/huge saucepan over medium heat.

2. 2

   Cook chicken pieces until brown on all sides and cooked about half way through, around 20 minutes or so.

3. 3

   Remove and add onion, green pepper, celery and garlic.

4. 4

   Cook slowly stirring now and again until onions are tender.

5. 5

   Add sausage and cook 10 min more.

6. 6

   Return chicken and add all remaining ingredients EXCEPT rice and stir together well.

7. 7

   Cover and simmer for 30 min stirring now and again.

8. 8

   Remove cover and continue to cook until broth cooks down a bit-you don't want it too thick as the rice will soak up the juice.

9. 9

   Serve up the rice in bowls and ladle the Jambalaya on top, and offer more cayenne or Tabasco at the table.

10. 10

    ***I know that cooking the rice on the side and not in the dish will cause some to have a heart attack, but I've found the flavor much better this way, IMHO.

11. 11

    Diana.