1/4 c. oil
1 chicken, cut up or boned
1 1/2 lb. sausage
4 c. chopped onions
2 c. chopped celery
2 c. chopped green pepper
1 tbsp. chopped garlic
4 c. long grain rice
5 c. stock or stock substitute
2 heaping tsp. salt
Cayenne pepper to taste
2 c. chopped green onions

Trinity.

Season and brown chicken in oil (lard, bacon drippings) over medium - high heat. Add sausage to pot and saute with chicken. Remove from pot.

For brown jambalaya, either add heaping tablespoons brown sugar to hot oil and caramelize, make roux, or use Kitchen Bouquet. For red jambalaya, delete this.

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 jambayala, add 1-2 tablespoons. For red jambalaya, add approximately 1/4 cup paprika, and you may want to use 1/2 stock and 1/2 tomato juice or V-8 for your liquid.

Add rice and return to boil. Cover and reduce heat to simmer. Cook for a 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 2 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

1 cup raw rice to 1 1/4 cups liquid.

Overseason to compensate for the rice.

Cook for a total of 30 minutes, turning completely after 10 minutes.