1 lg. fryer
1 1/2 lb. chopped onions
1/4 c. chopped celery
1/4 c. chopped bell pepper
1/8 c. chopped green onion tops
2 c. long grain rice
Cooking oil
Salt
Chachers creole seasoning

Season chicken with creole seasoning. Drop cut up chicken into hot oil (use enough oil to brown chicken), brown evenly. Remove chicken and oil separately, leave a small amount of oil in pot (around 3 or 4 tablespoons). Fire should be about medium.

Brown onions, celery and bell peppers (turn frequently to keep from sticking and burning). Onions are what makes the color in Jambalaya. Do not brown too dark, but about medium. Add browned chicken. Turn chicken and onion mixture to mix, let simmer for a couple of minutes. Add 1 1/2 cups of water for each cup of rice. Bring to a boil.

Add in green onion tops (if you like garlic you can add a couple of cloves of garlic, finely chopped or 2 teaspoons of garlic powder. Add salt to taste. Remember the rice when cooking will absorb salt, so the water should taste salty.

Don't worry if you think it is too salty, it will turn out OK. Be sure your water is boiling good. Add rice (you may wash rice before adding, some do some don't). Turn (do not stir) to mix rice evenly. Cover pot and lower fire heat to keep a very slow boil going. When water cooks down (check pot in about 10 minutes) to expose rice turn rice over gently, lower heat to very low, cover pot until cooked.

In place of chicken you can use Jambalaya Pork (2-3 pounds). You can make a sausage Jambalaya using just smoked sausage (2-3 pounds) cut in about 1 inch pieces. I like to use a combination of Jambalaya pork and sausage. This makes a good Jambalaya or chicken and sausage. The thing about smoked sausage is the smoked flavor dominates and may take away from the true Jambalaya flavor. In the Jambalaya contest only chicken is used for this reason, to get the true Jambalaya flavor.