Recipe - Chicken Jambalaya

1 3pound chicken, cut up
Salt and pepper
2 tablespoon Shortening
2 tablespoon Flour
1 pound Smoked sausage
2 Medium onions, minced
3 cup Peeled minced tomatoes
1 Green pepper, minced
1 Clove garlic, minced
3 cup Water
1 One half teaspoon Salt
One half teaspoon Black pepper
One half teaspoon Hot pepper sauce
2 cup Rice
3 Green onions, minced
3 tablespoon Minced parsley

Season chicken with salt and pepper. In a Dutch oven, brown chicken pieces
in shortening on all sides. Remove chicken; add flour and stir until light
brown. Add sausage which has been parboiled for 15 minutes, drained and
cut or sliced up . Stir in chicken, onions, tomatoes, green pepper and garlic. Cook,
stirring constantly, for 10 minutes. Add water, salt, pepper and hot sauce.
Bring to a boil; add rice. When mixture comes to a boil again, stir
thoroughly to combine all ingredients. Cover and simmer 30 to 45 minutes or
until rice is tender. Add green onions and parsley; stir lightly with a
fork. Cover for 5 minutes longer to heat thoroughly. Yield: 8 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini