CHICKEN ANDOUILLE JAMBALAYA

1 cut up fryer2 tbs black pepper

2c raw rice1 tsp cayenne

3 c chopped onion1 tsp chili powder

1⁄2c chopped bell pepper2 bay leaves

1⁄2 c chopped green onion1 tsp thyme

1⁄2 c chopped celery1⁄4 tsp cloves

2 tbs chopped garlic1⁄4 tsp allspice

1 c diced ham1⁄4 tsp coriander

3 c sliced andouille1⁄4 tsp cumin

16 oz can diced tomatoespinch mace

6 c chicken stock1 tsp Tabasco sauce

Brown the chicken pieces very well on all sides in a large oven proof pan with a lid. Remove to a platter, and brown the ham and sausage slices. Toss the raw rice with the ham, sausage, and hot fat until very well coated. Add chopped vegetables and continue stirring for a few minutes. Return the chicken to the pan, and add all the remaining ingredients. The rice should be completely covered by the liquids. Add a bit more chicken stock if necessary. Bring to a slow boil, cover, and place in a 350° oven for about an hour, or until most of the liquid is absorbed, the rice is tender and retaining its shape, and the chicken is done.

Burk

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