CHICKEN AND SAUSAGE JAMBALAYA

I got this recipe when I was in my 20's and working for what used to be called Control Data.  There was a janitor who used to live in the south and also was a cook in the army that gave me the recipe after we had been talking food one day.  Yes, I talked food a lot even back then!  It takes half a day to make it and so you do have to be around, plus it's not a Dave Boudreau thing, but I love it and so does some of my other family members.  It freezes well, so can be packed away for another meal or bring to lunch at work easily.  I like it with just some fruit or applesauce on the side.  It kind of is like a hot dish, has everything you actually need in one dish.  It helps a lot to prep all your ingredients before actually putting it together so you can just dump them all in when ready.  It really is worth the trouble..delicious.

CHICKEN AND SAUSAGE JAMBALAYA:

Bring 2 quarts water and the following ingredients to a boil:
1 large onion, chopped
4 stalks of celery chopped
1 Tablespoon salt
1/4 teaspoon Tabasco
1/2 bunch green onions, chopped

Boil for 10 minutes, then add a medium-large whole chicken that has been washed inside and outside, and cook until done-1-1/2 hours?  (legs will separate from the body a little and the breast will easily accept a fork when poked in it).  Remove the bird, skin and debone.  Strain the stock and RESERVE.

In the same pot, add a little butter and one ring of smoked sausage that has been chopped in bite sized pieces.  brown on lower heat until some of the grease has been cooked out.  Remove sausage and set aside. In the remaining grease and more butter if needed add:

1 cup finely chopped onion
1/4 cup finely chopped bell pepper (I use yellow or red)
1 cup chopped celery
the other half of the green onions chopped
1 garlic clove chopped finely or pressed

once they are cooked down well add:

one 1-pound can of whole tomatoes (I take each tomato and remove any hard core/stem pieces, squash them with my hands and put them in the kettle).
2 cups raw white rice
5 cups of the chicken broth
1 heaping Tablespoon for chicken "Better than Bouillon"
1 Tablespoon sugar
salt to taste
cayenne pepper-go lightly, can always add more if desired
black pepper as desired.

Cook over medium heat, stirring often but gently until rice is thoroughly cooked.

Serve, eat.