Recipe - Chicken And Sausage Jambalaya

1 small Fryer
1 Rib of celery
2 cup Long grain rice
1 pound Ham, cubed
1 cup Onion, chopped
Three fourths cup Fresh parsley, chopped
1 lg Bay leaf
2 teaspoon Salt
One fourth teaspoon Tabasco
2 lg Onions
3 Garlic cloves
1 pound Smoked sausage
One half Stick of margarine
1 cup Green pepper, chopped
1 cn Tomato paste 6 oz.
One fourth teaspoon Thyme
One half teaspoon Pepper
One fourth cup Green onion, chopped

Put chicken, 1 onion, (cut in half), celery and 1 garlic clove in pot.
Cover with water. Cook for approximately 1 hour or until chicken is
tender. Cook 2 cups of rice in 5 cups chicken broth (20 to 25 minutes or
until liquid is absorbed.) Debone chicken and cut sausage into One half inch
cubes. Fry sausage and ham in Dutch oven until lightly browned. Remove
meat from pot and add margarine. Saute 1 chopped onion, pepper and One half cup
chopped parsley until tender. Add chicken, sausage and ham to vegetables.
Stir in 2 minced garlic cloves, tomato paste, bay leaf, thyme, salt pepper
and Tabasco. Add cooked rice and mix thoroughly. Simmer over low heat for
15 minutes. Stir frequently. Remove bay leaf and toss in One fourth cup chopped
parsley and One fourth cup chopped green onion tops.