Chicken Jambalaya - cooking recipe

Ingredients

6 chicken breasts, cut up in small pieces
3/4 lb. smoked sausage, cut in 1/4-inch slices
2/3 c. diced onions
1 large bell pepper, diced
3 Tbsp. Worcestershire sauce
2 Tbsp. salt
2 Tbsp. black pepper
2 Tbsp. melted shortening or oil
2 c. uncooked rice
5 c. cold water

Preparation

Melt shortening or
oil in a large thick pot; place on medium hot burner and add deboned chicken.
Cook until meat has lost all pink color.
Add sausage and cook until hot.
Add onions, pepper, salt and black pepper.
Reduce heat to medium low and cover pot. Cook until very dark, stirring and scraping bottom of pot often. Add Worcestershire sauce and stir around.
Pour in the water and bring to a boil.
Add rice and bring back to a boil.
Reduce heat to a simmer until moisture is absorbed by rice.
Let stand for 18 minutes in pot.
Makes 6 servings.