Jambalaya A La Makia - cooking recipe

Ingredients

2 lb. hot hickory smoked sausage
2 frying chickens, cut up
1 lb. shrimp
1 can tomatoes, chopped
4 large onions, chopped
2 bell peppers, chopped
2 garlic cloves, chopped
1 Tbsp. hot sauce
2 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
seasoned flour, salt and pepper
3 c. uncooked rice

Preparation

Cut sausage in pieces and brown in a large heavy pan.
Remove sausage. Dip chicken in mixture of flour, salt, pepper and garlic salt. Brown chicken in pan in which sausage was cooked. Remove chicken.
Add onions, pepper and garlic. Saute until onions are transparent. Return sausage and chicken to container. Season with Worcestershire sauce, soy sauce and hot sauce. Add water to bring total liquid to about 6 cups. Bring to a boil.
Add rice and shrimp. Cover and again bring to a boil.
Reduce heat and simmer 30 or 40 minutes. Do not cover. Remove from heat and allow to sit, covered, for 10 minutes.
Serves 12.
It's done when there is little to no liquid and rice is alone.