Sammy Duda’s Jambalaya

What You Need

Find Dandy Celery

In a large pot, cover chicken with water; add celery, onion, garlic and boil until tender – about 1 hour.
Reserve stock and remove meat from bones.
In 5 cups of stock, cook rice until all liquid is absorbed – about 25 minutes.
In a Dutch oven, fry sausage and ham until lightly browned – about 3 – 5 minutes. Remove meat.
Add butter to the same pan and sauté the onion, pepper, and ham. Stir in the garlic, tomato paste, bay leaf, thyme, salt, pepper, and Tabasco.
Add rice and mix thoroughly. Cook over low heat for 15 minutes, stirring frequently.
Remove the bay leaf and serve jambalaya.