Jambalaya
| 1 package | boneless chicken |
| 2 cups | rice, raw |
| 5 cups | chicken broth |
| 1 lb. | smoked sausage, sliced into 1/2 inch pieces |
| 1 lb. | ham, cubed |
| 1/2 stick | butter |
| 1 cup | chopped yellow onion |
| 3/4 cups | chopped green pepper |
| 1/4 cup | chopped green parsley |
| 2 cloves | garlic, minced |
| 6 oz. can | tomato paste |
| 1 | bay leaf |
| 1/2 tsp. | thyme |
| 2 tsp. | salt |
| 1/2 tsp. | pepper |
| 1/4 tsp. | Tobasco |
Bake or broil chicken and chop it into bite sized pieces.
Cook the rice in the chicken broth until done, about 20 minutes.
In a dutch oven, fry the sausage and ham until lightly browned, about 3 to 5 minutes.
Remove meat.
Add butter to the pan and saute onion, pepper, parsley until tender.
Combine all ingredients into pan and cook over low heat about 15 minutes.
Remove bay leaf and serve.