"Louisiana Jambalaya" - cooking recipe

Ingredients

1 large onion
1 bell pepper
3 to 4 stalks celery
2 to 3 cloves garlic
1 lb. smoked sausage
1 1/2 lb. boneless, skinless chicken breasts
2 c. rice
4 c. chicken broth
2 to 3 green onions

Preparation

Chop all vegetables and saute onion, bell pepper and celery until onions are clear and bell pepper is tender.
The last minute of sauteing add garlic.
Set the vegetables aside.\tCut chicken into bite-sized pieces and season with Cajun seasoning (Konriko or Tony Chachere's).
Brown in bacon grease or butter.
Set chicken aside.
In the same pan, brown cut up sausage to get some of the grease out.
Leave some of the drippings in the pan and brown (stir while browning) rice until it's light brown.
Then add to your rice the vegetables, meats, chicken broth and some Cajun seasoning.
If using andouille sausage, add 1 teaspoon, if using regular smoked sausage, add 1 1/2 teaspoons and Kitchen Bouquet if the water doesn't look like it'll be dark enough (caramel brown).
Cover and cook on low-medium low for about 20 minutes.
Uncover and stir to check to see if rice is done.
Cook longer if needed.
Taste for seasoning and add more if needed.
Add green onions and stir. Serve with salad, garlic bread and sweetened ice tea.
Makes 8 servings.