Cajun / Tanoos on the Loose

A recipe from our big adventure at the New Orleans School of Cooking.

1/4 cup oil
1 cooked chicken, boned & cut up
1 1/2 pounds sausages (chaso, andouille or plain) - I always use andouille
TRINITY: (next 3 ingredients)
4 cups chopped green onions
2 cups chopped celery
2 cups chopped green peppers
1 tablespoon garlic (or as our instructor called it "The Pope") - not nearly enough
4 cups Uncle Ben's long grain rice (uncooked)
5 cups stock (I use chicken)
2 teaspoons (heaping) Joe's Stuff or Tony's
2 cups chopped green onions or tomatoes (optional)
kitchen bouquet

Yield: 12 servings

Season & brown chicken in oil (lard or bacon drippings) over medium-high heat. Add sausage to pot and saute with chicken. Remove both from pot. Saute (in vegetable oil) onions, celery, green pepper & garlic to the tenderness you desire. Return chicken & sausage to the pot. Add liquid and Joe's stuff & bring to a boil. Add rice and kitchen bouquet (enough to make the rice the color you want) & return to boil. Cover & reduce heat to simmer. Cook until the rice is done stirring occasionally. Add green onions & chopped tomatoes if desired. Notes: 1 cup raw long grain rice will feed 3 people. 4 Keys: (1) 1 cup rice to 1 cups of onion, 1/2 cup celery & 1/2 cup green pepper. (2) 1 cup raw rice to 1 1/4 cups liquid. (3) Over season to compensate for the rice. (4) Cook for a total of 25 minutes, turning completely after 10 minutes. For Seafood Jambalaya, add cooked seafood when rice is done. Nonna's Note: I make this in an electric roaster. Makes it a lot easier (I think). New Orleans School of Cooking