1/4 c  Oil
1    Chicken; cut up or boned
1 1/2 lb Andouille
4 c  Onions; chopped
2 c  Celery; chopped
2 c  Green pepper
1 tb Garlic; chopped
4 c  Rice, long grained
5 c  Chicken stock
2 1/2 ts Salt
Cayenne; to taste
2 c  Green onions; chopped

Season and brown chicken in oil (lard, bacon drippings are traditional)
over med-high heat. Add sausage to pot (cut in 1/4″ rounds) and saute with
chicken. Remove both from pot. For brown jambalaya, either add heaping Tbsp
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 1-2 Tbsp. 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. 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.

NOTE: 1 cup raw long grain rice will feed 3 people. 4 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.