1/4 c. oil
1 chicken, cut up or boned
1 1/2 lbs. 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

Season and brown chicken in oil over medium high heat. Add sausage to pot and saute with chicken. Remove both from pot. Saute onions, celery, green pepper and garlic to the tenderness that you desire. Return chicken and sausages to pot. Add liquid and salt, pepper and other desired seasonings and bring to boil. If using Kitchen Bouquet for brown jambalaya add 1 to 2 tablespoons. Red, add approximately 1/4 cup paprika. Add rice and return to boil. Cover and reduce heat to simmer. Cook for 30 minutes. After 10 minutes for cooking remove cover and quickly turn rice from top to bottom completely. Add green onions and chopped tomatoes if desired.