Chicken and Sausage Jambalaya
by Windy Willer

2 – 3 lb chicken 2 inch pieces
½ cup oil
2 cups finely chopped onion
½ cup chopped peppers (a mix of jalapeño and red bell)
1-cup fresh parsley
1 cup chopped green onion
2 lb andouille sausage
3 cups long grain rice
7 1/4 cups chicken stock
3/4 white wine
1T chopped garlic
Copious amounts of Tabasco

In deep pot, brown chicken in oil. Remove chicken; add onion, peppers, parsley and green onions. Sauté till onions are clear. Add remaining ingredients and chicken to pot. Bring to a boil and reduce until there is no longer liquid well above the surface of other ingredients. Cover and let simmer on low until rice is done, about 40 minutes.