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3 stalks celery
1 green bell pepper
1 red bell pepper
3 jalepeno peppers, seeded
1 8 oz can tomato sauce
1 yellow onion
2 bunches Scallions
1/4 bulb garlic (more if you like a lot of garlic)
1 lb chicken. skinless,boneless cubed.
1 lb. andoulee sausage sliced into 3/4 inch slices
1 cup rice
1 1/2 cups water
In a large pot (enough to hold complete recipe), sautee garlic, onion in oil. careful, do not burn. add remaining vegetables and sautee.
remove vegetables, leave oil in pot.
brown sausage, remove sausage and leave grease in pot.
cook chicken in grease. be sure to stir often for even browning.
remove chicken.
add rice, water and tomato sauce. bring to boil. reduce heat to simmer, add *(in this order) chicken, sausage, vegetables (do not stir!)
cover, cook 40 minutes on low flame.
remove from heat, stir. taste. if rice is crunchy you need to cook it longer.
That's STEVE'S ROCKIN' JAMBALAYA and it's even better when reheated the 2nd day!
Enjoy!
Steve
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