New Orleans Jambalaya - cooking recipe

Ingredients

2 to 3 lb. chicken, cut up
1/2 c. olive or vegetable oil
3 c. diced, cooked ham
2 garlic cloves, minced
3 small onions, chopped
3 (1 lb.) cans whole peeled tomatoes
2 tsp. salt
1/4 to 1/2 tsp. Tabasco sauce
1 large bay leaf
3 c. diced celery
1 lb. raw shelled and cleaned shrimp
2 c. uncooked white rice
1/2 c. chopped parsley

Preparation

In a 5-quart kettle, brown chicken in oil.
Take out and set aside.
Brown ham.
Stir in garlic and onions.
Saute for 5 minutes.
Return chicken to kettle.
Stir in tomatoes, salt, Tabasco sauce and bay leaf.
Bring to a boil. Reduce heat and simmer for 30 minutes.