Brown Rice Jambalaya

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Got this of of r.f.c. Kudos to whomever posted it first on there.

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Steps

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Put ham or bacon in a 4-quart soup kettle and cook over low heat until fat is rendered.

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Increase heat to medium and stir until cooked , about 5 minutes.

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Remove chicken skin , cut meat off the bones and then cut boneless chicken into bite-size pieces.

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Add to kettle or skillet with bacon or ham and toss until color turns pale , about 4 minutes.

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Remove bacon or ham and chicken with a slotted spoon and put on paper toweling.

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Set aside.

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Add sausage to kettle and brown all over , about 6 to 8 minutes.

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Remove.

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Leave 2 tablespoons fat in kettle.

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Pour off and discard remaining fat.

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Insert metal blade in food processor.

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Mince garlic by adding to machine with motor on.

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Add onion and chop very coarsely with half second pulses.

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Add green pepper and process with half-second pulses until mixture is chopped to medium consistency.

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Add mixture to kettle and stir over low heat until softened , about 10 minutes.

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Process tomatoes until pureed.

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Set aside.

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Add rice to ingredients in kettle.

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Ingredients

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ham, chicken legs, cajun-style sausage, garlic, onion, green bell pepper, tomatoes, brown rice, dried oregano leaves, dried thyme leaves, file powder, ground black pepper, cayenne pepper, ground cumin, chicken broth, salt, raw shrimp