Jambalaya

Ingredients

• ¹⁄₂ Stick(s) butter
• 1 pound chicken thighs
• ¹⁄₄ Teaspoon(s) cayenne pepper
• 1 Stalk(s) celery with leaves
• 2 Cup(s) converted long grain rice
• 2 Clove(s) garlic
• 4 Clove(s) garlic, minced
• ¹⁄₄ Cup(s) Louisiana Crawfish Hot Sauce
• ¹⁄₄ Cup(s) parsley, chopped
• 3 Tablespoon(s) salt
• 1 Pound(s) smoked sausage, sliced into bit sized pieces
• 1/2 Pound Tasso ham, cubed
• ¹⁄₄ Teaspoon(s) thyme
• 6 Ounce(s) tomato paste
• 1 Cup(s) yellow onion, chopped

Method

1. In a large pot, cover chicken with water
2. Add celery, onion, and garlic
3. Boil until tender, about 1 hour
4. Reserve stock
5. Remove meat from bones
6. In 5 cups stock, cook rice until all liquid is absorbed, about 20 minutes
7. In a Dutch oven, fry sausage and ham until light brown
8. Remove meat from pan
9. Add butter to pan and sauté onion, bell pepper, and parsley until tender, about 3 minutes
10. Add chicken, sausage, and ham
11. Stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and hot sauce
12. Add rice and mix thoroughly
13. Cook over low heat 15 minutes stirring frequently
14. Remove bay leaf and serve