Authentic Jambalaya

• 5 chicken legs
• 1 lb of smoked cajun sausage
• 1 12 cups white rice
• 3 cups chicken broth
• 2 tablespoons butter
• 1 large bell pepper (chopped)
• 1 large onion (chopped)
• 3 celery ribs (chopped)
• garlic powder
• paprika
• salt
• black pepper
• cayenne pepper
• 14 cup cooking oil

1. Season Chicken legs generously with salt, pepper, cayenne, paprika, and garlic powder.
2. Heat oil in a large skillet, and add Chicken.
3. Brown chicken very well.
4. ( It doesn't have to be thoroughly cooked).
5. Set chicken aside.
6. In a large pot add sausage, onion, bell pepper, and celery.
7. Cook until sausage is brown and vegetables are tender.
8. Add butter and rice to the pot with the sausage.
9. Stir frequently to keep your butter from scorching.
10. When the rice becomes dark brown, add the broth and bring to a boil.
11. We like ours spicy and well sesoned, so at this point I usually add some salt, pepper, and cajun seasoning.
12. Reduce heat to a simmer and arrange your chicken on top of the rice mixture.
13. Cover and cook for thirty minutes.
14. Don't stir too much, the best part of jambalaya is the "gratin" on the bottom.

chicken, cajun sausage, white rice, chicken broth, butter, bell pepper, onion, celery, garlic, paprika, salt, black pepper, cayenne pepper, cooking oil

Taken from www.food.com/recipe/authentic-jambalaya-444573 (may not work)