Jambalaya

3 lbs. chicken

1 clove garlic, finely chopped

1/2 teaspoon salt

3 cups water

1/4 teaspoon pepper

3/4 teaspoon thyme

1 tablespoon vegetable shortening

1/2 teaspoon Tabasco

2 tablespoons flour

2 cup uncooked long grain rice

1 lb. smoked sausage, sliced

1 lb. fresh shrimp, shelled & deveined

2 medium onions, chopped (approx. 1 cup)

1/3 cup finely chopped green onions

1/4 cup chopped parsley

3 cup diced peeled tomatoes

1 green pepper, halved, seeded, & diced

1/2 teaspoon salt

Sprinkle chicken with salt and pepper. Heat shortening in a large skillet; brown chicken on all sides. Remove from skillet. Sprinkle flour into fat remaining in skillet. Cook, stirring constantly, until the mixture (roux) turns light brown. Return the chicken with the sausage, onions, green pepper, tomatoes, and garlic. Cook, stirring gently, about 10 minutes. Stir in the water, thyme, salt, tabasco, and rice. Bring to a boil, lower heat, and cover. Simmer 15 minutes. Stir in shrimp and simmer another 15 minutes. Stir in parsley and green onions. Simmer 5 minutes longer or until rice is tender.