1 lg. chicken
1 1/2 lb. smoked sausage
1 lg. onion, finely chopped
1 lg. clove garlic
4 c. long grain rice
Garlic powder
8 c. water
1-2 chicken bouillon cubes
Shallots to taste
Black pepper
Salt
Tony's Creole Seasoning

Use a heavy cast-iron pot or large, heavy Dutch oven with tight-fitting lid.

The night before cooking (or several hours before), cut chicken and sausage up into serving pieces; wash and drain chicken thoroughly. Place chicken on a large tray or cookie sheet for ease in seasoning. Sprinkle chicken with salt, black pepper, garlic and onion powders, and Tony's Creole Seasoning. Turn chicken over and do the other side the same way. Place meat into tightly closed container and refrigerate until ready to cook so that seasonings will "soak in."

When ready to start cooking, put about 1 1/2 inches cooking oil (NOT SHORTENING) into pot; heat. Place all chicken into pot at one time. Stir from the bottom occasionally and keep pieces moving so that pieces get very brown (but do not burn). Take pieces up and place in metal colander to drain. Pour out all grease except for a tiny bit in bottom of pot to start sausage in. Put sausage pieces into hot pot and cook until brown, but not dry. Take these up and put in colander with chicken.

Drain part of the grease out, but leave enough to brown the onions in. Place onions in pot. Cook until very brown, stirring constantly. You may need to add a tiny bit of water to enable you to scrape the "brown" off the bottom of the pot from the meat. Just before onions are brown, add garlic and shallots; saute until soft.

Put all meat back into pot on top of onions and stir well so that onions are well mixed throughout the meat. Add water (2 cups for each 1 cup of rice, but do not add rice yet). Add 1 teaspoon salt or Tony's Creole for the pot, if desired. Add a few shakes of Worcestershire sauce. Add a little black pepper and garlic powder to taste (also a little red pepper, if desired).

Mixture will taste overly salty and overly seasoned at this point. Bring to a rolling boil, then turn down and simmer 15-20 minutes without rice with lid on. NOTE: For really brown jambalaya, add a little Kitchen Bouquet to this mixture. If desired, bouillon cubes can be added now.

Add rice to mixture and bring to a hard boil. Turn burner down and cook at medium-boil until water level gets close to level of rice. At this point, take cook spoon and "turn" rice from the bottom. Place lid on tightly; turn burner down to lowest setting and cook until rice is done, about 15-20 minutes.