Jambalaya

2 lbs good hot sausage
1 lb ham
1 pound chicken meat, cut up
5 chopped onions
4 ribs chopped celery
2 chopped bell peppers
A beer
1 20-ounce can whole tomatoes, mash and tear with hands
7 cups chicken stock
5 bay leaves
1 T basil
1 T thyme
1 T chili powder
Salt and pepper to taste
Garlic Salt to taste
Nutmeg to taste
4 cups real rice

Brown hot sausage and ham in a heavy-bottomed pot.
Add browned chicken.
Add onions, celery, peppers, and a beer.
Stir and make sure nothing is sticking to the bottom of the pot.
Cook until the onions are clear, then add tomatoes and cook for 10 minutes.
Add chicken stock, bay leaves, basil, thyme, chili powder, garlic salt, nutmeg, salt and pepper to taste, let simmer for 20 minutes.
Stir in rice then cover and reduce heat to the lowest it will go.
DO NOT TAKE THE LID OFF THE POT FOR 20 MINTUES.
Check rice. Turn it from bottom to top gently.
Taste the rice, if it needs more time, cover and cook for another 10 minutes.




Number of Servings: 15

Recipe submitted by SparkPeople user EMILYOK.