from Joe Cahn)
1/4 cup vegetable oil
11/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
Salt and ground black pepper
11/2 pounds sausage, cut in 1/4-inch slices
4 cups chopped onions
2 cups chopped celery
2 cups chopped green bell pepper
1 tablespoon minced garlic
5 cups chicken stock or water flavored with chicken bouillon
2 tablespoons seasoning salt
2 tablespoons Kitchen Bouquet (browning agent)
4 cups long grain rice
2 cups chopped green onions
Season chicken with salt and pepper; brown in hot oil in 8-quart Dutch oven or stockpot over medium-high heat.
Add sausage; cook 5 to 7 minutes. Remove chicken and sausage from pan; set aside.
Add onions, celery, green peppers and garlic; cook, stirring 7 to 10 minutes or until vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, seasoning salt and Kitchen Bouquet. Bring to a boil.
Add rice and return to a boil. Cover and reduce heat to simmer. Cook 10 minutes; remove cover and quickly turn rice from top to bottom completely. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions.
For brown jambalaya, add 1 heaping tablespoon brown sugar to hot oil and caramelize, make a roux or use Kitchen Bouquet. For red jambalaya, add approximately 1/4 cup paprika or use half stock and half tomato juice or V-8 for your liquid. For seafood jambalaya, add cooked seafood when rice is cooked.
Tips: Use 1 cup of rice for every 2 cups of vegetables; use 11/4 cups of liquid for every 1 cup of uncooked rice; 1 cup of uncooked rice will make 3 cups of cooked rice. Cook jambalaya for a total of 25 to 30 minutes, stirring well after 10 minutes.