Recipe(tried): Becky's Cajun Jambalaya for Karen

BECKY'S JAMBALAYA

oil for sauting scene is a muddier as he message boards in
1 chicken -- cut up or boned
1 pound smoked sausage
2 cups onions -- chopped
1 cup celery -- chopped
1 cup green pepper -- chopped
1 tablespoon garlic -- chopped
2 cups long grain rice
3 1/2 cups stock or stock substitute
1 heaping tsp salt
cayenne pepper to taste
1 cup green onions -- chopped

Season and brown chicken in oil (lard, bacon
drippings) over med-hi heat.
(I sometimes use boiled or left over baked chicken.)
Add sausage to pot and saute with chicken.Remove
from pot.
* If you want shrimp--saute and remove from pot.
Saute onions, celery, green pepper and garlic to the
tenderness that you desire.
Return chicken and sausage to pot.
Add liquid and salt, pepper, parsley and other
desired seasonings (I use about a teaspoon of creole
seasoning instead of salt and a few dashes of hot
sauce) and bring to boil.
Add rice and return to boil. Cover and reduce heat
to simmer.
Simmer for 20 minutes minutes.
After 10 minutes of cooking, remove cover and
quickly turn rice from top to bottom completely.
Add green onions, if desired.
Add seafood here if desired.Return cover and continue
cooking 10 minutes.
After total of 20 minutes stir once, remove from heat,
let sit 10 minutes.

** Most Cajuns make brown jambalaya. If you like
the tomatoey New Orleans or Creole style----For
red jambalaya, replace half of stock with tomato
sauce.
NOTE: This makes lots, but it freezes well.