Jambalaya

1 broiler chicken, cut up, about 3 pounds
paprika
3 tablespoons olive oil
1 cup chopped onion
1 cup chopped green bell pepper
2 ribs celery, chopped
2 cloves garlic, minced
1/2 pound smoked sausage, thinly sliced
2 cans (14.5 ounces each) stewed tomatoes
2 cups chicken broth
1 cup long-grain rice
2 teaspoons leaf thyme, crumbled
1 1/2 teaspoons salt, or to taste
1/4 teaspoon pepper
1/4 teaspoon hot pepper sauce (Tabasco)
1 pound shrimp, shelled and deveined

Wash chicken and pat dry; rub with the paprika.

Heat olive oil in a large skillet; add chicken and brown on all sides. Remove chicken from skillet.

Add onion, green bell pepper, celery, and garlic. Saut� over low heat until onion is tender, about 10 minutes.

Stir in sausage, tomatoes, chicken broth, rice, thyme, salt, pepper, and hot sauce.

Add chicken and turn to coat with sauce. Bring to a boil. Reduce heat, cover, and simmer for 30 minute, or until chicken is tender.

Stir in shrimp and cook about 3 minutes longer, or just until shrimp turns pink.

Jambalaya recipe serves 6.