CHICKEN & SAUSAGE JAMBALAYA

(Serves 30 yankees....about 20 cajuns!)

(Makes 20 Servings)

• 3 pounds onions, finely chopped
• salt & pepper
• 6 bunches green onions, chopped
• 1/2 bunch parsley, chopped
• 1/2 pod garlic, chopped
• 4 chickens, cut up
• red pepper
• garlic powder
• 4 pounds smoked sausage (like kelbasa)
• cooking oil
• 20 cups of water
• Kitchen Bouquet
• 6 chicken bouillon cubes
• 10 cups rice (raw, long grain, unconverted)

First, you must have a heavy pot such as cast iron, and all is cooked in the same pot. Finely chop onions and place in a separate bowl. Salt and pepper them. Chop parsley and garlic and put in a separate bowl and salt and pepper them. Cut up chicken and salt and pepper both sides. Sprinkle chicken lightly with red pepper (go easy here!) and garlic powder. Cut smoked sausage into one-inch pieces. Brown the chicken in deep hot oil. Do not cook long or chicken will fall apart later. After all the chicken is browned, take out some of the oil and brown the sausage. After browning the sausage, take nearly all of the oil out. Now you are ready to cook the seasonings. It takes very oittle oil as the onions will make juice. Saute the onions until tender. Add green onions, parsley and garlic. Cook until green onions are wilted. Now add water to seasonings. Add Kitchen Bouquet to water to give dark brown color. Add 6 chicken bouillon cubes. Put meat back into pot piece by piece. This way you will keep unnecessary oil out. Bring water to a boil fairly rapidly. While waiting for water to boil, add salt until the juice tastes a little too salty. Add black and red pepper to taste. Once water boils a few minutes, cut fire very low and add raw rice. Mix rice in the juice and meat. Cover and keep fire low. Stir only twice. If rice appears too wet, remove top near the end of cooking. Cook until rice is done.

Mr. Joe Nicolosi River Roads Recipes II, A Second Helping