@msolga,
I have a number of cookbooks from Louisiana, so I looked through for a recipe for chicken and sausage jambalaya. This recipe is from a book called "Best of the Best from Louisiana" and I think it originally came from another book, aptly titled "Jambalaya".
http://www.amazon.com/Best-Louisiana-Selected-Louisianas-Cookbooks/dp/0937552135
You can compare the recipes.
1 small fryer chicken
1 rib celery with leaves
1 onion, halved
1 clove garlic
2 cups (500 ml) converted long grain rice
1 pound (.450 kilo) smoked sausage, sliced
1 pound ham, cubed
4 tbsp. (60 mls) butter
1 cup (250 ml) chopped onion
3/4 cup (200 ml.) green pepper
1/4 cup (75 ml) chopped fresh parsley
2 cloves garlic, minced
1 6-oz. (156 ml) can tomato paste
1 large bay leaf
1/4 tsp (1 ml) thyme
2 tsp. (10 ml) salt
1/2 tsp. (2 ml.) pepper
Dash of Tabasco
In large pot cover chicken with water; add celery, onion, garlic; boil until tender, about one hour. Reserve stock. Remove meat from bones. In five cups stock cook rice until all liquid is absorbed, about 25 minutes.
In a Dutch oven, fry sausage and ham until lightly browned, about three to five minutes. Remove meat. Add butter to pan and sauté onion, pepper and parsley until tender, about three minutes. Add chicken, sausage and ham; stir in garlic, tomato paste, bay leaf, thyme salt, pepper and Tabasco. Add rice and mix thoroughly. Cook over low heat 15 minutes, stirring frequently. Remove bay leaf.
