(15 to 20 servings)

1/4 C oil
1 chicken, cut up or boned or cooked
1-1/2 lbs sausage (andouille or kolbassa)
TRINITY: next three items
4 C chopped onions
2 C chopped celery
2 C chopped green pepper
1 Tbsp chopped garlic
4 C Long grain rice (prefer Uncle Ben's)
5 C stock or flavoured water
2 heaping tsp Joe's Stuff seasoning or any all-purpose seasoning
2 C chopped green onions

Season and brown chicken in oil (lard, bacon drippings) over med-hi heat.
Add sausage to pot and saute with chicken. Remove both from pot.

For brown Jambalaya, either add heaping Tbsp brown sugar to hot oil and caramelize, make a roux, or use Kitchen Bouquet. For red Jambalaya, add paprika for colour.

Saute onions, celery, green pepper and garlic to the tenderness that you desire.
Return chicken and sausage to pot.
Add liquid and Joe's Stuff and other desired seasonings and bring to boil.

If using Kitchen Bouquet for brown Jambalaya, add 1-2 Tbsp. For red Jambalaya, add approx. 1/4 cup paprika, and you may want to use 1/2 stock and 1/2 tomato juice or V-8 for your liquid. Add rice and return to boil. Cover and reduce heat to simmer. Cook for a total of 25 mintues. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely. Add green onions and chopped tomatoes if desired.

NOTE: I cup raw long grain rice will feed 3 people
4 keys:
- 1 cup rice to a total of 2 cups of onion, celery and green pepper, any combination.
- 1 cup raw rice to 1-1/4 cups liquid
- overseason to compensate for the rice
- cook for a total of 25 minutes, turning completely after 10 minutes.
If using an electric stove, reduce cooking time by 3-4 minutes.
For Seafood Jambalaya, add cooked seafood, when rice is cooked.

- from New Orleans School of Cooking

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