CHICKEN AND SAUSAGE JAMBALAYA

1 pound smoked sausage
1 hen, cut into serving pieces
Salt and cayenne pepper, to taste
1/2 cup of oil
3 onions, chopped
1/2 cup canned tomatoes, chopped
1 cup celery, chopped
2 quarts of water
1 teaspoon basil
1 bay leaf
2 teaspoons hot pepper sauce
2 cups uncooked rice
1/2 cup chopped green onions
1/2 cup chopped parsley

1. Cut smoked sausage into four-inch links and boil in two quarts of water for 25 minutes. Pour out excess water and slice sausage into bite-size pieces.
2. Brown sausage in heavy skillet in cooking oil until well browned.
3. Season hen with salt and cayenne pepper; brown in oil in a large heavy pot and remove from pot as pieces brown.
4. Add onions and saute until onions are transparent; add tomatoes, sausage, celery, hen, water, basil, bay leaf and more salt and cayenne pepper; bring water to a boil, lower heat and simmer until hen is tender, about 1 1/2 to 2 hours. Add water during cooking to keep water at the same level.
5. Add rice, cover pot and cook on very low heat about one hour; add green onions and parsley and continue to cook until rice is tender.

Yield: 6 to 8 servings