3 lbs. frying chicken
1/2 lb. ham, cubed
3 tbsp. olive oil
1 c. chopped green pepper
1 c. chopped onion
1 clove garlic, minced
2 tsp. Worcestershire sauce
1/4 tsp. thyme
1/4 tsp. Tabasco
1/4 tsp. black pepper
3 c. chicken broth
1 1/2 c. uncooked rice

Cut chicken into parts, leaving meat on bones. Brown chicken and ham in oil. Remove meat. Saute pepper, onion and garlic 5 minutes over low heat. Add seasonings and broth. Simmer 10 minutes. Add rice and meat. Cover and cook over low heat 25 minutes. Fluff rice with fork and cook 5 minutes longer. Serves 8. Sea Food Jambalaya: 1 pint fresh oysters and 1 pound peeled, cooked shrimp for chicken.