Recipe - Sausage And Chicken Jambalaya

One fourth cup Oil
1 Chicken; cut up or boned
1 One half pound Andouille
4 cup Onions; chopped
2 cup Celery; chopped
2 cup Green pepper
1 tablespoon Garlic; chopped
4 cup Rice, long grained
5 cup Chicken stock
2 One half teaspoon Salt
Cayenne; to taste
2 cup Green onions; chopped

Season and brown chicken in oil (lard, bacon drippings are traditional)
over medhigh heat. Add sausage to pot (cut in 1/4" rounds) and saute with
chicken. Remove both from pot. For brown jambalaya, either add heaping Tbsp
brown sugar to hot oil and caramelize, make roux, or use Kitchen Bouquet.
For red jambalaya, delete this. (I prefer to make a deep chestnut colored
roux). Saute onions, celery, green pepper and garlic to the tenderness that
you desire. Return chicken and sausage to pot. Add liquid and salt, pepper,
and other desired seasonings and bring to boil. If using Kitchen Bouquet
for brown jambalaya, add 12 Tbsp. For red jambalaya, add approx One fourth cup
paprika, and you may want to use One half stock and One half tomato juice or V8 for
your liquid. Add rice and return to boil. Cover and reduce heat to simmer.
Cook for total of 30 minutes. After 10 minutes of cooking, remove cover and
quickly turn rice from top to bottom completely. Add green onions and
chopped tomatoes if desired. For seafood jambalaya, follow the first two
steps, and then return seafood here.

NOTE: 1 cup raw long grain rice will feed 3 people. 4 keys: 1 cup rice to
a total of 2 cups of trinity in any combination (trinity = onions, celery
and green pepper) 1 cup raw rice to 1One fourth cups liquid overseason to
compensate for the rice. Cook for a total of 30 minutes, turning completely
after 10 minutes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini