---------- Recipe via Meal-Master (tm) v8.02
  Categories: Cajun
       Yield: 12 servings
     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 T  Garlic; chopped
       4 c  Rice, long grained
       5 c  Chicken stock
   2 1/2 t  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.