GINNY'S JAMBALAYA

Steps:

• In a large saucepot, combine the chicken, water, quartered onion, quartered celery, sliced garlic, 1 t salt and reserved shrimp shells.
• Bring to a simmer over medium-high heat, then reduce the heat and cook (partially covered) until the chicken is cooked, about 20 minutes.
• Remove the chicken from the cooking liquid.
• Drain and reserve the cooking liquid, discarding the solids.
• (At this point, I place cheesecloth over my fine mesh strainer and pour the strained liquid through. Now all the teeny particles are strained as well and you have a beautifully clear stock!) Add enough water to the reserved cooking liquid to make 4 cups.
• Remove and discard the chicken bones.
• Coarsely chop the breast meat and set it aside.
• (I put it in the bowl with the shrimp in the refrigerator. Why dirty two bowls?) Heat the oil in a 5-quart Dutch oven.
• Add the sausage and cook over medium heat until lightly browned.
• Add all the chopped veggies and the garlic and saute' until crisp tender.
• Then add the Worcestershire, salt, cayenne, and thyme.
• (If your thyme has been in your cupboard for awhile, it wouldn't hurt to use 1/2 tsp instead of 1/4 tsp).
• Bring to a simmer.
• Stir in the rice and return to a simmer.
• Cover with a tight fitting lid and simmer over low heat until the rice has absorbed all the liquid, about 25 minutes.
• (I check and give it a stir every so often. Also at this time, I take the chicken and shrimp out of the fridge to take the chill off them.) Once the liquid is absorbed, remove from heat.
• Stir in the reserved shrimp and chicken.
• Cover and let stand for 5 minutes.