Season and brown the chicken in oil over medium to high heat. Add sausage to pot and saute with chicken. Remove the chicken and sausage from pot, leaving the drippings in the pot.
Saute onions, celery, and green pepper and garlic in the drippings to the tenderness you desire. Return chicken and sausage to the pot. Add liquid and seasoning and bring to a boil. If using Kitchen Bouquet for brown Jambalaya add 1-2 TBSP. For red Jambalaya add 1/4 cup paprika, and you may want to use 1/2 stock and 1/2 tomato juice.
Add rice stir together and return to a rapid boil. Stir again and remove the pot from the heat and cover, let rest for 25 minutes. Remove cover and quickly turn rice from top to bottom completely. Add green onions and chopped tomatoes if desired.
1 cup rice will feed 3 people
1 cup rice to 1 cup onion, 1/2 cup celery, 1/2 cup green pepper
1 cup raw rice to 1 1/4 cup liquid
Cook for total of 25 minutes, turning completely after 10 minutes.
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