New Orleans Jambalaya

Season and brown chicken in oil over medium high heat.

Add sausage to pot and saute with chicken.

Remove both from pot.

For brown jambalaya, either add heaping tablespoonful brown sugar to hot oil and caramelize, make roux or use Kitchen Bouquet.

For red, delete this.

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, add 1 to 2 teaspoons. For red, add 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 a total of 30 minutes.