Jambalaya

JAMBALAYA
Makesm 6 Serving
INGREDIENTS:
1/8 C. oil
1 cooked chicken, cut up or de-boned
1package anduille . sausage
TRINITY:
1 heaping tbsp Creole seasoning
 2C. chopped onions
2 C. chopped celery
2 C. chopped green pepper
2 C. chopped green onions or tomatoes (optional)
3 cloves. chopped garlic

2 C. long grain rice
3 C. stock or flavored water
Can diced tomato

1/2 teaspoon red pepper flake

1/2 teaspoon hot pepper sauce

2 teaspoons Worcestershire sauce

For red jambalaya*:1/8- 1/4 cup paprika (*You may also use1.5 cups stock and 1 1/2 cups tomato juice instead of 2.5 cups stock/flavored water.)
PROCEDURE:
Season and brown the chicken in oil, lard or bacon drippings over medium to high heat. Add sausage to pot and sauté with chicken. Remove the chicken and sausage from pot, leaving the drippings in the pot.
Sauté onions, celery, green pepper and garlic in the drippings until tender. Return chicken and sausage to pot. Add stock and Creole seasoning and bring the mixture to a boil. (If using Kitchen Bouquet for brown jambalaya, add 1 – 2 tbsp. For red jambalaya, add  paprika, stock and tomato juice.)
Add rice. Stir and return to rapid boil. Stir again and cook on low heat, covered, until rice is done, at least 30 minutes; don't even lift the lid before then.. Remove cover and quickly turn rice from top to bottom completely. Add green onions and chopped tomatoes if desired.
For seafood jambalaya, add cooked seafood when rice is turned.