Paw Paw's Jambalaya

1 large fryer , cut up
l pound link sausage
½ c. cooking oil
3 large onions, chopped
3 garlic cloves, minced
½ c. green pepper, chopped
2 ribs of celery, chopped

6 c. chicken stock mixture
Salt
Cayenne Pepper
Black Pepper
3 tbsp. Kitchen Bouquet
3 c. long grain rice

Boil fryer. Cool. Debone. Add water to chicken stock to equal six cups.

Cut sausage into ½ inch pieces.

In a large stockpot (6-quart+), heat cooking oil. Add onions, garlic, green pepper, and celery. Sauté until tender and transparent. Add sausage. Cook until tender. Add chicken stock mixture. Bring to a boil. Add chicken. Season to taste.

Add Kitchen Bouquet and rice. Keeping pot covered, cook over a low heat until rice is done. Stir only occasionally to avoid breaking down starches in rice.

Allow to set at least 30 minutes before serving.

YIELD: 10 servings