Jambalaya

Method

In a two gallon dutch oven, heat oil or bacon drippings over medium high heat.

Saute cubed chicken until dark brown on all sides and some pieces are sticking to the bottom of the pot, approximately thirty minutes.

This is very important as the brown color of jambalaya is derived from the color of the meat.

Add sausage and stir fry an additional 6 minutes.

Tilt the pot to one side and ladle out all oil, except for one large cooking spoon.

Add onions, celery, bell pepper and garlic until all vegetables are well caramelised. Add stock, bring to a rolling boil and reduce heat to simmer.

Cook all ingredients in stock approximately fifteen minutes for flavors to develop.

Add mushrooms, green onions and parsley. Season to taste using salt, cayenne pepper. Add rice, reduce heat to very low and allow to cook thirty to forty-five minutes, stiring every 15 minutes.