Jambalaya

Ingredients:
2 lbs chicken breast cut into cut into small pieces
1/2 cup oil olive oil
2 cups finely chopped onion
1/2 cup chopped bell pepper
1 cup chopped fresh parsley
1 cup finely chopped green onion
2 pounds Andouille smoked sausage, sliced 1/4 inch thick
3 cups long grain rice
4 cups chicken stock/broth
4 cups white wine (or water)
salt and pepper to taste
ground cayenne pepper to taste

Directions:
In a heavy, large stock pot over med. heat, brown the chicken in 1/2 the oil, stirring the meat around so it won't stick. After the chicken has browned, remove it from the pot. Then add the remaining oil, onions, bell pepper, parsley, and green onion, salt veggies and saute until the onions are clear. Stir in the sausage, rice, stock, wine, garlic, chicken, salt, and cayenne pepper. Continue cooking until nearly all the water has boiled out, then reduce the heat to low, cover, and let simmer until rice is done, about 1 hour. *Do NOT lift the lid for at least one hour.

Yield: about 10 servings