Chicken, Ham, And Sausage Jambalaya - cooking recipe

Ingredients

3 lbs boneless skinless chicken thighs, cut-up
2 lbs smoked sausage or 2 lbs kielbasa, sliced
1/2 lb ham, diced
3 tablespoons vegetable oil
1 tablespoon brown sugar
3 cups coarsely chopped onions
1 cup chopped celery
2 medium green peppers, chopped
3 garlic cloves, peeled & minced
1 tablespoon spanish smoked paprika
2 (16 ounce) cans tomatoes, chopped
4 cups chicken stock
2 tablespoons chicken bouillon
2 bay leaves
1 tablespoon Frank's red hot sauce
1/2 teaspoon black pepper
1/2 1/2 teaspoon cayenne powder or 1 whole deseeded red jalapeno chile, chopped
2 cups uncooked raw rice
1 bunch green onion, finely chopped
1 bunch parsley, chopped

Preparation

Add oil into an 8 quart pot that has been placed over moderate heat. Add the chicken and cook until brown on each side. Remove and set aside.
Add the Sausage & Ham to the pot and lightly brown. Remove and set aside.
Season the Chicken with salt and pepper, add to the pot, and brown on both sides. Remove and set aside.
Add the Brown Sugar and stir until melted.
Add Onions, Celery & Bell Peppers. Cook, stirring, until tender.
Add the Garlic and Smoked Paprika, Tomatoes, Chicken Stock, Bay leaves, Red Hot, Black & Hot Pepper, Chicken, Sausages and Ham.
Bring to a boil, reduce heat, cover and simmer for 1 hour
Taste to adjust seasonings. Add the rice, stirring well.
Bring back to a boil, cover and simmer over low heat 25-30 minutes.
Stir in the Green Onions and Parsley 5 minutes before serving.