2 tbsp. flour
1/2 tsp. salt
1/4 tsp. pepper
3 chicken legs
3 chicken thighs
2 tbsp. cooking oil
1 lb. smoked sausage, cut in pieces
1/2 lb. pork links, cut in half
1 lb. shrimp
2 tbsp. butter
1 c. onions, chopped
2 ribs celery, chopped
1 green pepper, cored & chopped
2 cloves garlic, minced
1 (16 oz.) can whole tomatoes
2 tbsp. tomato paste
1 1/2 c. chicken broth
2 tbsp. Worcestershire sauce
1 tsp. thyme
1 bay leaf
1/4 tsp. Tabasco sauce
1/2 tsp. salt
1/4 tsp. sugar
1 c. long-grain rice

Combine flour, salt, pepper in a plastic bag. Add chicken one piece at a time. Shake to coat. Heat oil. Brown chicken about 20 minutes. Drain on paper toweling. Add sausage and brown 10 minutes. Drain on toweling. Saute onions, celery, pepper, and garlic in butter, about 20 minutes. Stir in tomatoes, break up tomatoes. Add chicken broth, tomato paste, Worcestershire sauce, Tabasco, thyme, bay leaf, salt and sugar. Mix in rice. Return chicken and sausages to sauce and bring to a boil. Cover and simmer 20 minutes. Stir occasionally. Jambalaya base is finished at this point and may be refrigerated. Next day reheat. Add shrimp and simmer 10 to 15 minutes. Ready to serve. If to be served on the same day it is prepared, after chicken, sausage, and rice simmers 20 minutes. Add shrimp and simmer covered 10 to 15 minutes.