MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fred's Sausage And Chicken Jambalaya
 Categories: Chicken, Soups
      Yield: 12 Servings
 
    1/4 c  Oil
      1    Chicken; cut up or boned
  1 1/4 lb Andouille sausage or
           - kielbasa
      4 c  Onions; chopped
      2 c  Celery; chopped
      2 c  Green pepper
      1 tb Garlic; chopped
      4 c  Long grained rice;
           - Uncle Ben's works fine
      5 c  Chicken stock
      2 ts Salt; heaping
      3 ts Cayenne pepper
      2 ts Black pepper; freshly ground
      2 ts White pepper
      2 c  Green onions; chopped
      2 tb Basil; chopped (optional)
      2 c  Shrimp (optional)
 
  Season and brown chicken in oil, lard, or bacon drippings over
  medium-high heat. Add sausage (cut in 1/4" rounds) to pot and saute
  with chicken. Remove both from pot. For brown jambalaya, either add
  heaping 1 tb brown sugar to hot oil and caramelize make roux, or use
  Kitchen Bouquet. For red jambalaya delete this. I prefer to make a
  deep chestnut colored roux.
  
  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 jambalaya, add 1 to 2 tb.
  For red jambalaya, add approximately 1/4 cup paprika, and you may
  want to use half stock and half tomato juice or V-8 for your liquid.
  Add rice and return to boil. Cover and reduce heat to simmer.
  
  Cook for 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.
  If you prefer to use the optional shrimp in your jambalaya, now is
  the time to add them. I also add the chopped basil at this time as
  well.
  
  Note: 1 cup raw long grain rice will feed 3 people.
  
  Four Keys:
  
  * 1 cup rice to a total of 2 cups of trinity in any combination
    (trinity = onions, celery, and green pepper).
  * 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.
  
  Note:
  
  For Yankees and Canadians, the pepper mixture may prove to be a
  little warm for ya'll. Mix it in the proportions I've given in the
  recipe, then add it a few teaspoons at a time until you get a degree
  of warmth that is comforting. For myself, I also like to add about 6
  dashes of Tabasco sauce.
  
  Recipe by Fred Towner
 
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