3 or 5 chicken breasts
1 med. onion
1/2 c. diced celery
1 bay leaf
1 lb. reg. smoked sausage
1 (10 oz.) can Ro-Tel tomatoes
1/2 green pepper
1 1/2 c. long grain rice
1/4 c. fresh parsley
Boiled ham, optional

1. Boil chicken breasts until tender. Debone chicken and saute in butter for about 10 to 15 minutes. Remove from fry pan.

2. Saute medium onion chopped in same butter until soft. Stir in green pepper and diced celery and long grain rice. When stirring rice, make sure rice is well covered with grease.

3. Add Ro-Tel tomatoes to the onions which have been chopped. You can add a portion of Ro-Tel juice but watch out - it's hot.

4. Stir in bite sized pieces of boiled chicken.

5. Boil some water or boil the same water you boiled chicken in and add water to the other ingredients which are still cooking. The amount of water should barely cover ingredients. If you put too much water, it will be too juicy.

6. At this time you can add bay leaf, fresh parsley and salt and pepper to taste.

7. Simmer all ingredients until chicken is tender and rice done.

8. Add sausage (chopped) which has been broiled in oven in flat pan.

9. Correct seasonings at this time.

10. Dry out jambalaya by cooking in oven at 350 degrees for 5 to 10 minutes. Serves 4.