1 chicken, cut up
4 1/2 c. water
1/3 c. onion
1 clove garlic, minced
1/2 lb. link pork sausage
1 tbsp. flour
1 can tomatoes, broken up
2 tbsp. parsley
2 tbsp. sweet pepper
1 1/4 tsp. salt
1 sm. bay leaf
1/2 tsp. thyme
1/4 tsp. red pepper
1 1/4 c. raw reg. cooking rice
1/2 lb. cooked ham, cut julienne
1/2 lb. shrimp

Simmer chicken in 4 cups water until tender. Remove chicken from broth; reserve broth and chicken. Slice sausage and brown in large Dutch oven. Remove sausage; pour off all but 2 tablespoons fat. Add onion and garlic; saute 5 minutes. Stir in flour. Gradually add 2 1/2 cups of chicken broth. Add tomatoes, parsley and sweet pepper, salt, bay leaf, thyme, and red pepper. Bring to boiling; stir in chicken, sausage, rice, ham, and shrimp. Reduce heat; cover and simmer until rice and chicken are tender, about 20 to 30 minutes. Yield: 8 portions.

Instead of putting rice in jambalaya, you may cook rice separately and serve jambalaya over rice.