JAMBALAYA

My kids love this recipe. It took many years to get it just right, but I really think this is as good as any I have ever had.

JAMBALAYA

1 Whole Chicken (3-4 lb.), giblets removed
3 1/2 cps clear Chicken Broth
1/4 cp White Cooking Wine
2 ave. Bay Leaves
1 tsp Thyme
1 tsp Basil
2 Ham Hocks
3 Tbls Oil
1 lg Green Bell Pepper, diced*
1 lg Yellow Onion, diced
2 cloves Garlic, minced
4 ribs Celery, sliced
1 bunch Green Onions, sliced, including some of the tops
1/2 lb Smoked Sausage or Polish Sausage, sliced
1/8 cp Worcestershire Sauce
2 tsp Tabasco (please don't substitute, it's flavor is unique amongst hot sauces)
1 28oz can Whole Tomatoes (juice reserved), chopped
2 1/4 cps Long Grain White Rice, uncooked
4 oz. Tomato Sauce

In a large pot with a tight fitting lid (not cast iron), simmer the first 7 ingredients 1 hour. Remove and cool Chicken and Ham. Debone chicken, discarding skin and bones. Coarsely chop meat. Cut meat from hocks and chop. Strain and reserve stock. Saute vegetables in oil until the onions are clear. Add sausage and tomatoes to the pot. To the stock, add reserved juice, Worcestershire Sauce, and Tabasco, and enough water to equal 4 1/2 cups. Add to pot and bring to boil. Stir in Rice and Chicken, and reduce heat to very slow boil. Cover and cook until rice is tender and liquid is mostly absorbed, about 20 minutes. Add more water if necessary. When rice is done, stir in Tomato Sauce, cover, remove from heat, and allow to sit for 10 minutes.

Serve with Cornbread or a nice crusty European bread, a cold salad, and a good Lager Beer or fresh brewed Iced Tea (I prefer Red Rose or Louisianne). A nice cobbler is an excellent choice for dessert!

* I occasionally use a combination of green and red peppers.