JumbaLAYAH

Place the ham hocks, ,carrots, one yellow chopped onion and celery in a pot and cover with water.

Cook for 2 hours and then add the chicken and 1 bay leaf.

Cover and simmer for about 1 hour, or until chcken is tender.

Allow the pot to cool a bit.

Bone the chicken and chop the meat, and set aside.

Bone the ham hocks, remove skin chop the meat and set aside.

Reserve the stock from cooking the ham hocks and chicken - you will need approximately 3 cups.

In a Dutch oven, heat the oil. Add the cup of chopped yellow onion and saute until tender.

Add the celery, green onions, and tomatoes (reserve the liquid) and cook until soft.

Add the ham hock pieces and tomato paste and saute the mixture until it begins to brown.

Add the parsely, garlic, 1 bay leaf, basil thyme, salt and pepper, Worcestershire sauce, the reserves tomato liquid and 2 C. reserved stock.

Cook this gravy for 1 hour.

Cut the sausage into bite size slices and brown them in another pan.

Discard any grease, and place the sausage slices in the gravy.

Deglaze the pan with 1 C. reserved stock and pour into the gravy.

Place the rice in the gravy, along with the boned chicken, and cover.

Bring to a boil, then reduce heat, and cook for about 25 minutes, or until the rice is tender. Keep careful check so that the pot does not dry out; you may have to add some stock in order to finish cooking the rice.