Chicken And Sausage Jambalaya

• 1 1/2 c. vegetable oil
• 2 chickens, cut and seasoned to taste
• 2 lb. sausage, cut in 1 1/2-inch pieces
• 2 (1 lb.) cans tomatoes
• 5 c. long grain rice (water is 2 to 1)
• 4 lb. onions, chopped
• 5 cloves garlic, chopped
• 1 large bunch green onions and tops, chopped
• 1 bell pepper, chopped
• 10 c. water
• salt and pepper (black and red)

1. Brown the seasoned chicken in the vegetable oil.
2. Remove and brown sausage in same skillet.
3. Remove the sausage and most of the oil from the skillet.
4. Add the onions, garlic, bell pepper and green onions.
5. Brown the vegetables, adding water to keep them from sticking to the skillet.
6. In a 16 to 20-quart pot, place the browned vegetables.
7. Add the chicken and sausage.
8. Add the tomatoes and the 10 cups of water.
9. Add salt and peppers to taste.
10. Bring mixture to a rolling boil and add the washed rice.
11. When this comes to a good boil again, lower the heat and let the water boil out. Stir well and lower the fire again, then cover.
12. After 15 minutes, uncover, stir well and cover again.
13. Do not keep stirring.
14. Leave over a low flame for 45 minutes; excess stirring will make the rice mushy.
15. Makes 16 quarts.
16. May be frozen for 2 months.

vegetable oil, chickens, sausage, tomatoes, long grain rice, onions, garlic, green onions, bell pepper, water, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=372314 (may not work)