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Boil chicken until tender. Debone, cut or tear chicken into small pieces, and reserve the stock. If necessary, reduce the stock by boiling it until it equals 7 cups. Cut sausage into bite sized pieces and brown in a large cooking pot. Continue browning, adding small amounts of water to prevent scorching, until the sausage has a deep brown carmelized appearance. Remove sausage from the pot (do not drain). Next, add oil, onions, bell pepper, celery and garlic to the pot. Saute' in the sausage drippings until tender. Add 2 cups of chicken stock and boil down until the liquid is gone. Add the sausage, chicken, seasonings, 5 cups of chicken stock and rice. Bring to a hard boil and stir for 5 minutes. Cover and simmer slowly for 30-40 minutes, or until rice is cooked. Add water if jambalaya is too dry. Makes 12 servings.
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