Chicken Jambalaya - cooking recipe

Ingredients

1 broiler-fryer chicken (3- 3 1/2 lb.), cut up
2 c. water
1 1/2 tsp. salt
1/4 tsp. pepper
8 pork sausage links
1 c. uncooked long-grain white rice
1/8 tsp. ground red pepper
1 medium onion, finely chopped
1 large clove garlic, minced
1 can (16-oz.) stewed tomatoes, with juice

Preparation

Remove skin from chicken pieces.
Place chicken, water, salt and pepper in Dutch oven.
Heat to boiling; reduce heat to low. Cover and simmer for 20 minutes.
Remove chicken from broth. Skim fat from broth; strain broth and reserve.
Cook pork sausage in Dutch oven until brown; drain fat reserving 1 tablespoon in Dutch oven.
Add chicken; stir in broth and remaining ingredients.
Heat to boiling, stirring once or twice; reduce heat.
Cover and simmer until thickest pieces of chicken are done and rice is tender. Makes 6 servings.