Chicken Jambalaya III

9 chicken thighs

3 med onions

4 ribs of celery

5 cloves

2 bell peppers

1 large can tomatoes

1 small can tomato paste

1 lb smoked sausage

Cayenne pepper

Chili powder

Parsley flakes

Worcestershire sauce

Hot sauce

Salt and pepper

1 cup rice

3 bay leaves

Boil chicken and sausage until tender, and save liquid. Saute chopped onions, celery, pepper, garlic in light olive oil. Add cut up chicken and sausage, tomatoes and tomato paste. Add seasoning to taste. Cook for 30-45 minutes on low heat. Add 2 to 2-1/2 cups of reserved liquids and rice. Cook covered until rice is tender.