Chicken Sausage Jambalaya #1

Recipe Overview

All cooking is done in a heavy cast iron pot and will serve 10-12 people. If started at Noon, it will easily be ready to serve at 5:00 P.M.

Ingredients

1 ½ pounds onions - finely chopped
2 bunches green onions - chopped
¼ bunch parsley - chopped
¼ pod garlic - chopped
2 large bell peppers - chopped
½ stalk celery - chopped
2 - 3oz cans mushrooms - chopped
2 chickens, cut up.
2 pounds Andouille sausage
1 pound hot link sausage
Salt & black pepper
Red pepper
Garlic powder
10 cups water
Kitchen Bouquet - cap full
3 chicken bouillon cubes
5 cups rice
2 - 10 ounce cans Rotel tomatoes, do not drain!
¾ cup corn oil
½ cup red wine

Preparation

Finely chop onions and place them in a bowl and sprinkle the salt and pepper on top. Chop the green onions and place them in a second separate bowl with salt and pepper on top. Chop everything else and place in a third separate bowl and salt and pepper on top.

Cut up chicken and salt and pepper both sides. Sprinkle chicken lightly with red pepper and garlic powder. Brown the chicken in deep hot oil. Remove chicken and some of the oil after chicken is browned.
Cut up sausage into ¾ inch pieces. Brown the sausage, remove and take out nearly all the oil.

In the same pot, saute' the onions until tender. Then add everything except the meats and cook until all is wilted. Add water and Rotel tomatoes and simmer one hour, after which add the wine, Chicken Bouquet, and chicken bullion cubes.
Put meats back into the pot.

Bring water to a rapid boil. While waiting for the water to boil add salt to the juice until the juice tastes a little salty. Add black & red pepper to taste.

After water boils a few minutes, cut fire to "low" and add raw rice. Mix rice and juice. Cover and keep fire low. Stir only a few times. If rice appears too "wet," remove the top pot cover near the end of cooking. This phase of the rice and juice simmering will be about 30 minutes.

Enjoy!