¼ cup oil 
1 Tbls. Chopped garlic
1 pound chicken breast, cut into ½ -inch chunks 
4 cups long grain rice
5 cups chicken stock
1 ½ pounds andouille sausage 
1 cup Joe’s stuff or other Cajun seasoning, divided
Kitchen bouquet to darken, optional
1 ½ tsp. salt
TRINITY: next three items 
4 cups chopped onions 
2 cups chopped celery 
2 cups chopped green pepper
2 cups chopped green onions 


Season the chicken several hours before with ¼ cup Joe’s stuff and let marinate.  Use cast iron Dutch oven to brown sausage in oil over medium high heat.  Remove sausage and add chicken to sausage drippings. Brown chicken and remove from Dutch oven.

Sauté onions, celery, and green pepper, in Dutch oven with meat drippings, to the tenderness that you desire.  Return chicken and sausage to Dutch oven.  Add liquid, garlic, and remaining 3/4 cup Joe’s stuff and other desired seasonings and bring to a boil. 

If using Kitchen Bouquet for brown Jambalaya, add close to 1/2 a bottle. Add rice and return to a boil.  Cover and reduce heat to simmer. Cook for a total of 25 minutes.  After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely.  Return lid and cook for the remaining 15 minutes with the burner turned off.

Sprinkle with chopped green onions when serving.

Double batch will fill a #12 cast iron Dutch oven.

Note: 
1-cup raw long grain rice will feed 3 people.
1-cup rice to a total of 2 cups of onion, celery and green pepper, in any combination
and 1 ¼ cups liquid.
1-cup trinity equals ¾ cup liquid
16 cups trinity ¸ 2 = 8 x ¾ = 6 cups liquid
+ 7 cups stock = 13 cups liquid
Requires 6 ½ cups rice (This is the amount needed for a double batch using a #12 cast iron Dutch oven.
Over-season to compensate for the rice

If using an electric stove, reduce cooking time by 3-4 minutes. 
For seafood jambalaya, add cooked seafood when rice is done.