Chicken : Chicken And Sausage Jambalaya

• 1 pound sweet Italian sausage
  
• 1 (2 1/2-pound) chicken, cut up
  
• 2 celery stalks, sliced
  
• 1 medium red bell pepper, seeded and diced
  
• 1 medium green bell pepper, seeded and diced
  
• 1 medium onion, diced
  
• 2 cloves garlic, minced
  
• 1 (28-ounce) can crushed tomatoes
  
• 2 cups chicken broth
  
• 1 cup long-grained rice
  
• 1 bay leaf
  
• 1 tablespoon Original TABASCO® brand Pepper Sauce
  
• 1 teaspoon salt
  
• 2 tablespoons fresh chopped parsley
  

Cook sausage over medium-high heat in 5-quart saucepan until well browned on all sides, turning frequently. Remove sausage to plate. When cool enough to handle, cut sausage into 1/2-inch-thick slices. Cook chicken in remaining drippings until well browned on all sides, turning occasionally. Remove chicken to plate.

Cook celery, red and green peppers, onion and garlic in drippings remaining in skillet over medium heat for 5 minutes, stirring occasionally.

Add crushed tomatoes, chicken broth, rice, bay leaf, TABASCO^® Sauce, salt, sliced sausage and chicken. Heat to boil over high heat. Reduce heat to low; cover and simmer 30 minutes or until rice is tender.

Makes 6 servings.