Chicken-Sausage Jambalaya

Course : Cajun
Serves: 12
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2 pounds pork smoked sausage
1 teaspoon salt
1 teaspoon red pepper
1/2 large bell pepper -- chopped
1 whole garlic head minced
1 can tomato sauce small
2 1/2 pounds raw rice
3 medium fryers three to four lbs each
1 teaspoon black pepper
4 large onions -- chopped
2 large stems celery -- chopped
1 bunch parsley -- minced
1 bunch onions tops -- minced
1 teaspoon water

Preparation / Directions:

Select a heavy twelve quart cooking pot. Cut sausage into bite size pieces. Place in pot and cook over medium heat until brown. Add no fat, the sausage should furnish its own. Cut fryers into serving pieces and season with salt, black pepper, and LOTS of red pepper. Put the chicken into the pot with sausage and cook until it passes the tenderness test, string often in order that it will not stick. Remove the sausage and the chicken from the pot. Add a fourth cup of water to the pan drippings and allow to come to boil, scrape sides and bottom well. Add chopped onions, bell pepper, celery, garlic, onion tops and parsley. Stir until well cooked. Add the tomato sauce and once cup of water and cook for five minutes. Put all the meat back into the pot along with the raw rice. Add water to the level of one and one-half inches to two inches above the contents of the pot. Add some more salt and pepper! Bring to a boil and stir with two spoons every now and then. When everything is well mixed, lower the fire and cook until all the water is gone and rice is done.

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