2 broiler-fryers, cut up
1/4 c. vegetable oil
3 c. diced cooked ham
2 cloves garlic
3 onions, chopped
2 tsp. salt
1/4 tsp. bottled red pepper
2 bay leaves
3 c. diced celery
1 lb. frozen raw shrimp
2 c. rice
1/4 c. parsley

Brown chicken in oil; remove. Brown ham lightly. Stir in garlic and onions. Saute 5 minutes. Return chicken to pot. Stir in tomatoes, salt, pepper seasoning, and bay leaves. Bring to a boil, lower heat and simmer 30 minutes. Stir in celery and shrimp. Simmer 15-30 minutes longer or until chicken is tender. Remove bay leaves. Stir in parsley. Make rice according to directions. Serve Jambalaya over hot rice.