Louisiana Jambalaya - cooking recipe

Ingredients

1 broiler-fryer (3 lb.), cut up
1/2 tsp. salt
1/4 tsp. pepper
2 Tbsp. vegetable shortening
2 Tbsp. flour
1 lb. smoked sausage, sliced
2 medium onions, chopped
1 green pepper, seeded and diced
3 c. diced, peeled tomatoes
1 clove garlic, finely chopped
3 c. water
3/4 tsp. leaf thyme, crumbled
1/2 tsp. salt
1/2 tsp. liquid red pepper seasoning
2 c. long grain rice, uncooked
12 oz. pkg. frozen shelled and deveined shrimp
1/4 c. chopped parsley
1/3 c. finely chopped green onions

Preparation

Sprinkle chicken with salt and pepper.
Heat shortening in a large skillet; brown chicken on all sides and remove from skillet. Sprinkle flour
into fat remaining in skillet.
Cook stirring constantly, until
the mixture turns light brown.
Do not let burn.
Return
the
chicken
with the sausage, onions, green pepper,
tomatoes
and
garlic.
Cook,
stirring
gently about 10 minutes.
Stir in the water, thyme, salt, red pepper, seasoning and rice.
Bring
to
boiling and lower heat.
Cover and simmer 15 minutes.
Stir
in
shrimp;
simmer
15 minutes more.
Stir in parsley
and
green onions and simmer 5 minutes longer until rice is tender.