Jambalaya

1 (3 lb.) fryer
1 lb. hot smoked sausage, thinly sliced
3 tbsp. olive oil
2/3 c. chopped green pepper
2 cloves garlic, minced
3/4 c. chopped fresh parsley
1 c. chopped celery
1 c. chopped onions
2 (16 oz.) cans tomatoes
2 c. chicken broth
1 c. chopped green onions
1 (6 oz.) can tomato paste
1 1/2 tsp. thyme
2 bay leaves
2 tsp. oregano
1 tsp. chili powder
1 tsp. salt
1/2 tsp. cayenne pepper
1 tsp. black pepper
1 tsp. garlic powder
2 c. long grain rice
3 lb. raw shrimp, peeled & de-veined

In a large pot, cover chicken with water and boil until tender, about 1 hour.
Reserve stock. Discard skin and bones, cut meat into small pieces and set aside.
In a heavy 4 quart pot, sauté sausage; remove with slotted spoon and drain on paper towels.
Pour off drippings, add oil to pot and sauté green pepper, garlic, parsley, celery and onions 5 minutes.
Chop tomatoes and reserve liquid. Add tomatoes with liquid, broth and green onions.
Stir in tomato paste, spices and seasonings. Stir in rice.
Add sausage and chicken, cover and cook 30-45 minutes over low heat, stirring occasionally.
After most of the liquid has been absorbed by the rice, add shrimp and cook until shrimp are pink, 5-10 minutes.
May be made ahead and reheated before serving. Serves 8-10