Chicken And Sausage Jambalaya - cooking recipe

Ingredients

1 small chicken (2 to 3 lb.), cut into 2 inch pieces
1/2 c. oil
2 c. chopped onions
1/2 c. chopped bell pepper
1/2 c. chopped fresh parsley
1/2 c. chopped green onion
2 lb. smoked sausage, sliced 1/4 inch thick
3 c. long grain rice
8 c. chicken stock or water
1 Tbsp. chopped garlic
salt to taste
ground cayenne pepper to taste

Preparation

In a heavy, high walled chicken fryer over medium heat, brown the chicken in the oil, stirring so the chicken won't stick.
When chicken is browned, remove from pot.
Add the onions, bell pepper, parsley and green onions.
Saute until the onions are clear.
Stir in the sausage, rice, stock, garlic, chicken, salt and pepper. Continue cooking until nearly all the water has boiled out, then reduce heat to low.
Cover and let simmer until the rice is done, about 1 hour.
Do not lift the lid for at least 1 hour.