Chicken And Sausage Jambalaya - cooking recipe

Ingredients

12 quart stock pot
1 c. vegetable oil
1 whole chicken. cut up and seasoned with cajun seasoning
2 lb. sausage links, sliced
2 one lb. cans diced tomatoes
5 c. minute rice
2 lb. onions, chopped
1 Tbsp. garlic powder
1 bunch shallots (green onions and tops)
1 bell pepper
10 c. water
salt
cayenne pepper
cajun seasoning

Preparation

Brown seasoned chicken in hot oil, preferably in black iron pot, or at least a cast aluminum pot (works real well in my stainless stock pot). Next brown sausage well. Remove meat and most of the oil, and add onions, bell pepper, garlic powder and shallots (I like to add some cajun seasoning to this step). It is EXTREMELY important to BROWN these vegetables well. You may have to add a little water from time to time to keep them from sticking. Now put the chicken and sausage back in the pot along with all the water and the tomatoes. Add seasonings to your desired taste. When mixture comes to a rolling boil, add minute rice. When this reaches a good boil again, stir well and lower heat; cover and let cook until rice soaks up all the liquid. This should take about 20 to 30 minutes. Stir as little as possible.