Jambalaya - Chicken & Sausage [St]

By Kwasome

1 CUP RAW LONG GRAIN RICE = SERVING FOR 3 PEOPLE
1 CUP RICE = 2 CUPS ONIONS, CELERY & GREEN PEPPERS.

Ingredients

• 1/4 cup Oil
• 1- 1/2 lbs Andouille Sausage
• 2 cups Celery - chopped
• 1 Tbs Garlic - chopped
• 5 cups Chicken Stock
• 2- 1/2 tsp Salt
• 1 Cayenne - to taste
• 2 cups Green Onions - chopped
• 1 Chicken
• 4 cups Onions - chopped
• 2 cups Green Pepper
• 4 cups Long Grain Rice

Preparation

Step 1

1 Season & brown chicken in oil over Med-High heat. Add Sausage to pot ( cut into 1/4" rounds) and sauté w/ Chicken. Remove broth from pot. For brown Jambalaya, either add heaping Tbsp of Brown Sugar to hot oil & caramelize, make roux, or use Kitchen Bouquets. For red jambalaya, do not add any thing. Sauté Onions, Celery, Green Peppers & Garlic to the tenderness that you desire.

2 Return Chicken & Sausage to pot. Add Liquid & Salt, Pepper & other desired seasoning & bring to a boil. (If using Kitchen Bouquet for brown jambalaya, add 1-2 tbsp.) For red jambalaya add ~1/4 cup Paprika & you may want to use 1/2 stock & 1/2 Tomato Juice or V8. Add Rice & return to boil.

Cover & reduce heat to simmer. Cook for total of 30 min. After 10 min. of cooking, remove cover & quickly turn rice from top to bottom completely.
Add Green Onions & Chopped Tomatoes if desired.

(If adding seafood, add here)