Instructions: 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.

Makes 12 servings.

Four Tips

Use 1 cup of rice for every 2 cups of vegetables (onion, celery, bell pepper)

Use 1 1/4 cups liquid for every 1 cup of uncooked rice 1 cup of uncooked rice will make 3 cups of cooked rice, season accordingly Cook jambalaya for a total of 25 to 30 minutes, stirring well after 10 minutes

NOTES : This is my favorite tailgate recipe because you can put just about anything in it - if it walks, crawls, swims or flies - it can be thrown into jambalaya. Everything goes into one pot so clean ups a breeze.

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