JAMBALAYA
rec.food.recipes/Judith Erva/1996
Makes 12 servings

1/4 cup oil
1 chicken, cut up or boned
1 1/2 pounds sausage

TRINITY:
4 cups chopped onions
2 cups chopped celery
2 cups chopped green pepper
1 tbsp chopped garlic

4 cups long grain rice
5 cups stock or stock substitute
2 heaping tsp salt
cayenne pepper to taste
2 cups 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.

For brown jambalaya, either add 1 heaping tablespoon brown sugar to hot oil and caramelize, make roux, or use Kitchen Bouquet. For red jambalaya, delete this. Saute onion, 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 jambalaya, 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 two steps, and then return seafood here.

NOTE: 1 cup long grain rice will feed 3 people.

FOUR KEYS:
- 1 cup rice to a total of 2 cups 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.

Source: New Orleans School of Cooking and General Store, 620 Decatur Street, The Jackson Brewery, New Orleans, LA 70130, (504) 525-2665