1 1/2 c. vegetable oil
2 lb. chicken, cut up
2 lb. sausage
2 (1 lb.) tomatoes
5 c. long grain rice
4 lb. onions
5 clove garlic
1 bunch green onions
1 bell pepper
10 c. water

Brown seasoned chicken in hot oil, preferably in black iron pot or at least a cast aluminum pot. Next, brown sausage well. Remove meat and most of the oil; add onions, garlic, bell pepper and green onions. It is extremely important to brown these vegetables well. You may have to add a little water from time to time to keep them from sticking.

Now put the chicken and sausage back in the pot along with all the water and the tomatoes. Add salt and pepper. When the mixture comes to a boil, add the rice. When this reaches a good boil again, lower the fire a little and let all the water boil out. Stir well, lower the fire and cover.

After 15 minutes, uncover, stir well once more and then cover again. Do not keep stirring, but leave undisturbed over a low fire for 45 minutes. Excess stirring makes the rice mushy.

SUGGESTIONS: You can make a wonderful quick and easy jambalaya out of leftovers. Take any 2 kinds of leftover meat, cut in bite-size pieces and saute in a little oil. Remove meat from pan. Add onion, bell pepper, garlic and green onions. Saute these. Add 2 cups leftover rice. Heat thoroughly and add 1 regular can tomatoes. This will serve 4 or 5.

If you feel unsure or don't have any seasonings in the house, you can try one of the package mixes on the market. I suggest the dry packet mix "Cajun King."

I often take this dish camping with me. The preparation is all done at home. Chop the vegetables; cook the chicken and the rice. Pack each in their own plastic container.