Jambalaya(Stove Top Recipe) - cooking recipe

Ingredients

1/2 c. cooking oil
1 hen, cut up (4 to 5 lb.)
1 tsp. black pepper
3 medium onions, chopped (1 to 1 1/2 lb.)
1 tsp. garlic powder
8 c. water
2 Tbsp. salt
1 more tsp. garlic powder
1/2 tsp. m.s.g. (Accent; optional)
1 more tsp. black pepper
1/4 tsp. ground red pepper
1 tsp. Tabasco sauce or 1 Tbsp. Cajun Chef
4 c. long grain rice

Preparation

Use a 5-quart black iron pot.
Pour oil in pot.
Season hen with black pepper.
Brown hen over high heat.
Reduce to medium-high when oil clears.
Continue browning until meat is brown and pot has a layer of brown on it.
Add onions and the first teaspoon of garlic powder.
Saute over low heat until onions are clear.
Add water.
Stir and bring mixture to a full boil.
Turn fire off and allow oil to rise.
Skim off as much oil as possible without skimming gravy.
Add rest of seasonings and bring to a full boil again.
Adjust seasonings to taste.
All should be a little in excess to allow for the rice.
Add rice.
Bring to a relatively vigorous boil, stirring to prevent sticking.
Reduce heat to lowest setting.
Cover and allow to cook 10 minutes.
Remove lid and stir mixture allowing liquid to go down into rice.
Replace the lid and cook for 20 minutes more.
Remove lid and serve.
Serves 8 adults.