Jambalaya

Ingredients

1/4 Cup Vegetable Oil
2 1/2 to 3 Pounds Boneless Chicken Breast (cooked and shredded)
1 1/2 Pounds Andouille Sausage, Diced
4 Cups Chopped Onions
2 Cups Chopped Celery
2 Cups Chopped Green Bell Peppers
1 Tablespoon Chopped Garlic
5 Cups Chicken Broth
2 Heaping Teaspoons Salt
1/2 Heaping Teaspoon Cayenne Pepper, or To Taste
1/2 Teaspoon Vinegar-based Hot Pepper Sauce such as Tabasco, Crystal, of Vampfire
4 Cups Long=Grain White Rice (don't use converted rice)

Steps

Heat the vegetable oil in a large, heavy pot over medium-high heat. Add the chicken and heat, stirring untill lightly browned, 2 to 3 minutes. Add the sausage and cook, stirring until lightly brown, about 5 minutes.Remove the sausage and chicken from the pot and set aside.
Add the onions, celery, green peppers, and garlic to the pot.Cook, stirring until tender but not limp or browned, 5 to 6 minutes, Add a little more oil if needed to prevent sticking.
Return the chicken and sausage to the pot.add the chicken broth, salt, cayenne pepper, and hot pepper sauce and bring to a boil. Add the rice, stir, and return to a boil.
When the mixture is boiling, cover, reduce the heat to low, and simmer for 10 minutes. Do not lift the lid during this time. At the end of 10 minutes, remove the lid and, using 2 large spoons, quickly turn the rice from top to bottom. Cover, turn off heat, and let sit for 20 more minutes. Do not lift the lid. At the end of 20 minutes, check to be sure all the liquid has been absorbed; if not, cover and let sit for a few more minutes.

Notes

Extra Points!

Look for cooked chicken breast at your supermarket deli or prepared-foods counter. You can shred the chicken and chop the sausage and vegetables the night before, but the jambalaya is best made and served the same day. Some prefer brown or red jambalaya. For brown, add 1 tablespoon Kitchen Bouquet to the mixture at step 3. For red, replace half the chicken broth with tomato or tomato-vegetable juice and add about 1/4 cup paprika at step 3.