The Best Jambalaya

From one of my favorite cookbooks, The Best of The Best from Louisiana. With my many travels to New Orleans, I haven't found a Jambalaya that beats this one. It's a tad laborious and requires some time but it's well worth it. I usually double up the recipe as it holds very well. I also find it tastes better the next day.

• Ready In: 2 hrs
• Serves: 8-10

Ingredients

• 1  small  fryer
• 1  stalk celery (with leaves)
• 1  onion, halved
• 1  clove garlic
• 2  cups converted long grain rice
• 1  lb smoked sausage, sliced
• 1  lb ham, cubed
• 1⁄4 cup butter
• 1  cup  chopped yellow onion
• 3⁄4 cup  chopped green pepper
• 1⁄4 cup  chopped fresh parsley
• 2  cloves garlic, minced
• 1 (6 ounce) can tomato paste
• 1  large bay leaf
• 1⁄4 teaspoon thyme
• 2  teaspoons salt
• 1⁄2 teaspoon pepper
• 1⁄4 teaspoon Tabasco sauce

Directions

1. In a large pot, cover chicken with water; add celery, onion garlic and boil until tender, approximately 1 hour.
2. Reserve stock.
3. Remove meat from bones and cut, slice, cube, or shred,however you prefer.
4. In 5 cups stock, cook rice until liquid is absorbed, about 25 minutes (the rice is supposed to be a bit moist).
5. In a Dutch oven, fry sausage and ham until lightly browned, about 3 to 5 minutes.
6. Remove meat.
7. Add butter to pan and saute onion, pepper, and parsley until tender, approximately 3 minutes.
8. Add chicken, sausage, and ham; stir in garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco.
9. Add rice and mix thoroughly.
10. Cook over low heat for approximately 15 minutes stirring frequently.
11. Remove bay leaf and serve.