Heat a 10 in. dutch oven with 4-5 charcoal briquets underneath.
Cut sausage into 1/2 in. pieces.
Add sausage and onions to dutch oven and cook until onions are translucent.
Add chopped garlic & parsley. Cook until parsley is soft.
Add remaining ingredients (thyme, salt, water, canned tomato, rice.)
Place dutch oven on top of 4 or 5 freshly lit briquettes & place 10 briquettes on lid.
Cover & simmer 15-20 minutes or until rice is tender.
Let set about 10-15min. to firm Jambalaya up.