Pastor Tom’s Jambalaya  
My members found this recipe easy and told me it is now one of their favorites

2 tablespoons of vegetable oil 
3 pounds chicken part, cut into small serving pieces 
1 cup chopped onions 
2 cloves garlic, minced 
1 cup chopped green bell pepper 
1 pound smoked sausage, cut into ½ inch pieces 
2 cups uncooked rice 
3 tablespoons chopped parsley 
1 ¼  teaspoons salt 
½ teaspoon thyme 
2 bay leaves 
½ teaspoon black pepper  
½  teaspoon cayenne
1 can (28 ounces) tomatoes (undrained) 
1 ½ cups chicken broth 
1 pound medium shrimp, shelled and deveined 
½ cup thinly sliced green onions

1. Heat oil in a very large pot.

2. Add chicken and brown on all sides then remove.

3. Sauté onions, garlic bell pepper and sausage until vegetables are crisp-tender.

4. Add rice, parsley, salt, thyme, cayenne pepper, black pepper, tomatoes and broth; mix gently.

5. Return chicken to casserole and cover and simmer for 40 minutes.

6. Add shrimp and green onions, and simmer until shrimp turns pink (about 5 minutes)