Chicken-Sausage Jambalaya

Ingredients

• 6 pound baking hen 
• 2 tablespoons parsley fresh chopped
• 3 cloves garlic minced
• 0.3 cup green onion chopped
• 1 large onion chopped
• 1.5 teaspoons pepper 
• 1.5 teaspoons bell pepper red
• 4 cups regular rice uncooked
• 1 tablespoon salt 
• 2 pounds mild sausage links to package directions and coin smoked cut into 1-inch pieces
• 1 cup vegetable oil 
• 3 quarts water 

Equipment

• frying pan
• paper towels
• dutch oven

Directions

1. Combine salt and pepper; sprinkle evenly over chicken pieces, coating well.
2. Heat oil in a large Dutch oven.
3. Add chicken pieces, a few at a time. Brown on all sides; drain on paper towels. Set aside. Reserve oil in Dutch oven.
4. Add onion and garlic to Dutch oven; saut until onion is tender.
5. Remove onion and garlic; drain well, and set aside.
6. Add sausage to Dutch oven. Cook over medium heat until browned.
7. Drain on paper towels. Discard pan drippings.
8. Return chicken pieces, onion, garlic, sausage, and water to Dutch oven. Bring to a boil. Reduce heat; cover and simmer 2 1/2 hours or until chicken is tender.
9. Add green onion, parsley, and rice; stir well. Cover and cook over low heat 45 minutes or until liquid is absorbed.