Chicken Jambalaya

1 broiler/fryer chicken
1 clove garlic - minced
(2½ to 3 lb)
2 Tbls butter or margarine
3/4 lb sausage links
1 Tbls salt
1 can tomatoes (28 oz)
1/8 tsp pepper
1 cup uncooked long grain rice
1/8 tsp thyme
1 onion - chopped
½ tsp red pepper sauce
1 green pepper - minced
1 sprig parsley

Cooking Instructions
1. Preheat Dutch oven. Place chicken in Dutch oven and cover with water. Season with salt and pepper. Heat to a boil then reduce the heat and simmer for 45 minutes.
2. Remove chicken from broth and set aside. Strain the broth and set aside 2 cups of broth.
3. Brown the sausages in the Dutch oven. Remove the sausages and cut into bite size pieces. Spoon off the fat and set aside 1/8 cup of fat.
4. Sauté onion, green pepper and garlic in butter until tender (about 5 minutes).
5. Place the chicken, sausage, 2 tablespoons of fat, 2 cups of broth, tomatoes, thyme and red pepper sauce into the Dutch oven.
6. Heat contents to a boil. Stir in the rice and reduce the heat. Cover and simmer 25 minutes.
7. Sprinkle with parsley and serve.

Charcoal Recommendations: Start the charcoal approximately 30 minutes prior to the time you want to start cooking. This recipe will require approximately 8 to 10 briquettes on the top and 10 to 12 briquettes on the bottom. Will serve 8 people.

Hints: Prepare the chicken and sausage at home and freeze in zip lock bags, along with the broth. Chopped onion and green peppers can also be done in advance. A double batch will just fit a 12 inch Dutch oven. Shrimp can be added or substituted for the chicken.

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