Jambalaya - cooking recipe

Ingredients

1 (2 1/2 lb.) chicken, cut into serving pieces
2 Tbsp. bacon drippings or butter
2 medium onions, chopped
2 Tbsp. flour
1 1/2 c. smoked country ham, cut into 1/2 x 2-inch strips or 6 highly seasoned pork sausages, cut into 1-inch pieces
3 c. tomatoes, peeled, seeded and chopped
2 c. chicken stock
1 c. uncooked rice
2 cloves garlic, minced
1 medium green pepper, diced
1/2 tsp. thyme
1 tsp. crushed red pepper
1 1/2 lb. raw shrimp, peeled and deveined

Preparation

Brown the chicken on all sides in the bacon drippings or butter in a large, heavy skillet.
Remove the chicken to a platter.
Cook the onions slowly in the fat remaining in the skillet for 5 minutes.
Stir in the flour and cook, stirring until the flour turns a light brown.
Add the ham or sausages, chicken and tomatoes.
Cover tightly and simmer 20 minutes.
Add the chicken stock, rice, garlic, green pepper and seasonings.
Cover tightly and simmer 20 more minutes.
Do not stir.
Gently push the shrimp down into the rice and simmer 2 or 3 minutes until the shrimp turn pink.
If the jambalaya seems dry when done, add a few tablespoons of hot chicken stock.
Makes 8 servings.