Creole Jambalaya

18 oz chicken thighs
4 oz smoked pork sausage
1/3 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped celery
1 cup long grain white rice
1/2 cup + 1 Tbl tomato puree
2 cups water
2 cloves garlic
1 Tsp worcestershire sauce
1 Tsp (or to taste) ground cayenne pepper
1 Tsp dried thyme
bacon grease
peanut oil
black pepper
Chop the onions, celery and green pepper together finely. Chop the garlic finely. Carefully hack the chicken thighs in half with a clever. Cut the sausage into 1/2 inch slices. Heap up a Dutch oven over a medium flame.

Brown the chicken pieces in peanut oil, remove the chicken and discard the oil. Add 3 Tbl bacon grease and sear the sausage. Remove the sausage. Add the onions, celery, green pepper and a little salt. Saute the aromatics until well sweated down. Add the rice and water. Turn the rice a few times. Throw in the garlic, tomato puree, worcestershire, thyme, cayenne and salt and black pepper to taste. Return the chicken and sausage to the pan. Turn the ingredients. Bring the pan to a furious boil, then reduce the heat to a slow simmer. Cover the pan with a heavy lid. Simmer for 20 minutes. Cut off the heat. Allow the dish to rest for 10-15 minutes before serving.

4 oz of ham - julienned - may be substituted for the sausage. No need to brown the ham.