2 tbsp. olive oil
2 1/2 to 3 lb. fryer chicken, cut into serving pieces
1/2 lb. seafood sausage links
2 cloves garlic, minced
1 lg. onion, chopped
1 lg. green pepper, chopped
16 oz. tomatoes, peeled
8 oz. tomato sauce
6 oz. tomato paste
2 tbsp. chopped parsley
Cayenne pepper to taste
Ground pepper to taste
1 tsp. salt (optional)
1 dozen raw mussels

In large, deep skillet heat oil; add chicken and sausage. Brown all sides, about 10 minutes. Remove from skillet; save 2 tablespoons fat. Add garlic, onion and bell pepper; saute until onion wilts, about 7 minutes. Stir in tomatoes, sauce and paste, parsley and seasonings; return chicken to skillet. When mixture reaches low simmer, reduce heat to low. Cover and cook about 1 hour.

Meanwhile, scrub mussels; remove barnacles and beards. In large saucepan with about 1 inch water, steam mussels until open 4 to 5 minutes. Discard unopened shells. Stir 1/2 cup mussel liquid into skillet mixture. During last 5 minutes of jambalaya cooking time, add mussels and sausage.