Chicken, Ham, and Sausage Jambalaya

Great for a lot of people, you may want to cut back on the hot pepper and serve Tabasco, or Red Hot on the side.

• Ready In: 2 hrs 30 mins
• Serves: 8-10

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 teaspoon  red  jalapeno powder or 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

Directions

1. 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.
2. Add the Sausage & Ham to the pot and lightly brown. Remove and set aside.
3. Season the Chicken with salt and pepper, add to the pot, and brown on both sides. Remove and set aside.
4. Add the Brown Sugar and stir until melted.
5. Add Onions, Celery & Bell Peppers. Cook, stirring, until tender.
6. Add the Garlic and Smoked Paprika, Tomatoes, Chicken Stock, Bay leaves, Red Hot, Black & Hot Pepper, Chicken, Sausages and Ham.
7. Bring to a boil, reduce heat, cover and simmer for 1 hour
8. Taste to adjust seasonings. Add the rice, stirring well.
9. Bring back to a boil, cover and simmer over low heat 25-30 minutes.
10. Stir in the Green Onions and Parsley 5 minutes before serving.