JAMBALAYA by CHEF DAN serves 40

DIRECTIONS:
2 tablespoons olive oil
3 cooked chickens, cut up and boned
5 pounds sausage or hamberger
TRINITY:(next 3 items)
6 onions, chopped
6 stalks celery, chopped
3 green peppers, chopped
8 cloves garlic, minced
12 cups long grain rice
2 gallons beef broth
1/4 cup bayou cajun seasoning
FOR BROWN JAMBALAYA: PUT 4 TABLESPOONS BROWN SUGAR IN HOT OIL AND CARAMELIZE. OR USE 1/4 CUP KITCHEN BOUQUET.
FOR RED JAMBALAYA: ADD 1/4 CUP PAPRIKA FOR COLOR>
DIRECTIONS:
1. Season and brown chicken in the oil, over medium-high heat.
2. Add sausage to pot and saute' with chicken, remove from pot.
3. Saute' the "trinity" onions, celery green peppers, till translucent about 5 minutes.
4. Add liquid and bayou cajun seasoning and bring to a boil.
5. Add rice and return to boil. cover and reduce heat and simmer.
6. Cook for about 30 minutes.
7. After 10 minutes, remove cover and quickly turn rice from top to bottom completely.
           ENJOY DAN:                              hallelujah