Jambalaya pasta

Boil the pasta about ten minutes, to al dente rather than too soft (transcribed 'edawm te').

Drain the pasta.

Brown the chicken on all sides, then take it out.

Brown the sausage on both sides.

Add onions, minced garlic and the bay leaf; mix and cook until the onions soften and caramelize a little.

Add green and red bell peppers and tomatoes; mix.

Check for salt; cook a few minutes until the vegetables soften.

Add tomato sauce and chicken stock, return the chicken, mix, cover and bring to a rolling boil.

Add the pasta and mix in thoroughly.