Louisiana Jambalaya

1 fryer, cut up
1/2 tsp. salt
1/4 tsp. pepper
cayenne pepper to taste (optional)
2 Tbsp. oil
2 Tbsp. flour
1 lb. smoked sausage, sliced
2 medium onions, chopped
1 green pepper, diced

3 c. tomatoes, peeled, diced
3 c. water
1/2 tsp. salt
1/2 tsp. liquid red pepper (optional)
2 c. uncooked long grain rice
1 lb. fresh shrimp, cleaned
1/4 c. chopped parsley
1/3 c. chopped green onions

Rub chicken with salt and pepper. Heat the oil and brown chicken on all sides. Remove from skillet. Add the flour to remaining oil in skillet; cook, stirring comstantly, until the mixture (roux) turns light brown. Return chicken to skillet; add sausage, onions, green pepper and tomatoes. Cook about 10 minutes, stirring gently. Stir n the water, salt, red pepper seasoning and rice. Bring to boil; lower heat. Cover; let simmer 15 munutes. Stir in shrimp; simmer 15 minutes. Stir in parsley and green onions. Simmer 5 minutes more or until rice is tender.