4 Lb Fryer chicken - cut in	-chopped fine
-small serving pieces	3 Celery ribs-chopped fine
1 1/2 Tbl Salt	2 Tsp Fresh basil-chopped
3 Tsp Cayenne pepper	-(or 1/2 tsp), Dried
2 Tsp Black pepper-freshly, Ground	5 Tbl Dark roux
2 Tsp White pepper	1 Pint Chicken stock
1 Lb Pork sausage-smoked	6 Shots Tabasco sauce
-sliced 1/2" thick	2 Cup Raw rice
2 Yellow onions-large	1 Cup Green onions-chopped
- fine, Chopped	1 Cup Parsley-chopped
2 Bell peppers-medium

Cut the fryer into small serving pieces. In a small bowl, mix
together the salt and peppers. Season the chicken with half this
mixture. Place a Dutch oven or other large heavy pot over medium
heat, add the sausage, and brown on all sides. Remove. Add the
chicken to the pan, brown on all sides, and remove. Pour off any
excess fat.

Reduce the heat, add the onions, bell peppers and celery, and saute
for 20 minutes, stirring occasionally. Stir in the herbs and the rest
of the salt-pepper mixture and saute for a few minutes more. Stir in
the roux and let cook for a few minutes, to get it good and hot. Then
slowly add the chicken stock until the mixture is a little thicker
than a gumbo but not as thick as a stew. Stir in the Tabasco and let
the mixture simmer slowly for 20 minutes, stirring often. Then add the
sausage and chicken, cover, and cook over low heat until the chicken
is very tender, stirring occasionally. A young fryer will take 45
minutes to an hour, an older fryer or roasting chicken will take
longer.

Meanwhile, steam the rice. When the chicken is tender, remove it to a
serving platter. Transfer the rice to a large mixing bowl, and
gradually add the jambalaya base until you get the consistency you
like. You will probably not use all the jambalaya base for this
quantity of rice. Store the excess in the refrigerator for 3-4 days
or freeze it. Add the green onions and parsley and mix well. Serve
on plates with the chicken alongside. (You can also bone the chicken
and return it to the jambalaya base before mixing with the rice, but I
prefer to serve it separately so that everyone can pick the part they
like.)

From Alex Patout's Cajun Home Cooking