Jambalaya - cooking recipe

Ingredients

3 lb. broiler-fryer
2 celery stalks, sliced
1 medium carrot, sliced
saltwater
2 Tbsp. salad oil
1/2 lb. sausage links, cut into 1-inch chunks
1 1/2 c. long grain rice
2 medium green peppers, cut into chunks
1 garlic clove, crushed
16 oz. can tomatoes
1/2 tsp. thyme leaves
4 oz. pimentos, drained and diced
1/2 lb. ham, cooked and cut into chunks
3 drops hot pepper sauce

Preparation

Rinse chicken and its giblets with cold water.
In 5-quart saucepot over high heat, heat chicken, giblets, celery, carrot, 1 1/2 teaspoons salt and water to boiling.
Reduce heat to low; cover and simmer 30 minutes.
Remove chicken to large bowl; refrigerate 30 minutes or until easy to handle.
Remove and discard chicken bones and skin.
Cut meat and giblets into bite-size pieces; set aside.
Skim fat from broth; measure 1 3/4 cups for reserve. (Cover and refrigerate remaining broth and vegetables for soup another day.)