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Sausage & Chicken Jambalaya

A home-style Sausage & Chicken Jambalaya made with Oil, Chicken Cut Up Or Boned, Andouille, Onions Chopped, and Celery Chopped. Serves 12. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1/4 cup
• 1
• 1 1/2 lb
• 4 cup
• 2 cup
• 2 cup
• 1 tsp
• 4 cup
• 5 cup
• 2 1/2 tsp

Method (preview)

1. 1

   Cayenne; to taste 2 c Green onions; chopped

2. 2

   Season and brown chicken in oil (lard, bacon drippings are traditional) over med-high heat.

3. 3

   Add sausage to pot (cut in 1/4" rounds) and saute with chicken.

4. 4

   Remove both from pot.

5. 5

   For brown jambalaya, either add heaping Tbsp brown sugar to hot oil and caramelize, make roux, or use

6. 6

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

7. 7

   Add rice and return to boil.

8. 8

   Cover and reduce heat to simmer.

9. 9

   Cook for total of 30 minutes.

10. 10

    After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely.

11. 11

    Add green onions and chopped tomatoes if desired.