Joe Cahn's Jambalaya
PREP TIME: 1 Hour
SERVES: 12

COMMENT:
This is one of Joe Cahn’s favorite tailgate recipes, because you can put just about anything in it - if it walks, crawls, swims or flies - it can be thrown into the jambalaya. Everything goes into one pot, so clean up’s a breeze.

INGREDIENTS:

• 1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
• Salt and ground black pepper
• 1/4 cup vegetable oil
• 1 1/2 lbs sausage, cut in 1/4-inch slices
• 4 cups chopped onion
• 2 cups chopped celery
• 2 cups chopped green bell pepper
• 1 tbsp minced garlic
• 5 cups chicken stock (or water flavored with chicken bouillon)
• 2 tbsp Kitchen Bouquet (browning agent)*
• 2 tbsp seasoning salt
• 4 cups uncooked long grain white rice
• 2 cups sliced green onion

METHOD:
Season chicken with salt and pepper; brown in hot oil in 8-quart Dutch oven or stockpot over medium-high heat. Add sausage; cook 5 to 7 minutes. Remove chicken and sausage from pan; set aside. Add onions, celery, green peppers and garlic; cook, stirring 7 to 10 minutes or until vegetables begin to wilt. Stir in chicken stock, reserved chicken and sausage, seasoning salt and Kitchen Bouquet. Bring to a boil; add rice and return to a boil, cover and reduce heat to simmer. Cook 10 minutes; remove cover and stir. Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender. Stir in green onions.

*For red jambalaya, substitute two tablespoons paprika.

Four Tips:

1. Use 1 cup of rice for every 2 cups of vegetables (onions, celery, bell pepper).
2. Use 1 1/4 cups liquid for every 1 cup of uncooked rice.
3. 1 cup of uncooked rice will make 3 cups of cooked rice, season accordingly.
4. Cook jambalaya for a total of 25 to 30 minutes, stirring well after 10 minutes.