Jambalaya

     This dish is hearty and freezes well.  If you decide to freeze it, do not add the rice until you thaw it out.  Have a blessed Sunday!

Jambalaya:

1/2 c chopped onion
1/2 c chopped celery
1 1/2 T salt
1/4 t pepper
dash of Tabasco
8 c water
1 whole chicken
1/2 c green pepper, minced
1 T minced garlic
1 lb sliced smoked sausage
2 c diced tomatoes
2 c rice
3 c chicken stock
1 t salt
1/4 t pepper
1 T sugar
1 1/2 T Worcestershire sauce
1/2 t thyme
1/2 t Cajun seasoning

Combine chopped celery & onion, salt, pepper, Tabasco & water in a large saucepan.  Bring to a boil. Add chicken & cook until done.  Skin & debone (reserving the stock, celery & onion).  In a large pot sauté onion, pepper, garlic & sausage.  Add chicken, celery & onion.  Mix well.  Add tomatoes, rice 3 c chicken stock, salt, pepper, sugar, Worchesterchire sauce, thyme & Cajun seasoning.  Simmer 20-30 minutes.