JOE'S JAMBALAYA  (12 TO 15 SERVINGS)

1/4 CUP VEGETABLE OIL	1 TBS. MINCED GARLIC
5 CUPS CHICKEN STOCK OR WATER FLAVORED WITH CHICKEN BOUILLON	1 ½ LBS. BONELESS SKINLESS CHICKEN BREASTS, CUT INTO 1 INCH PIECES
SALT AND GROUND BLACK PEPPER	4 CUPS LONG GRAIN RICE
1 ½ LBS. SAUSAGE CUT IN ¼-INCH SLICES	2 TBSP. KITCHEN BOUQUET (BROWNING AGENT)
4 CUPS CHOPPED ONIONS	2 TBSP. SEASONING SALT
2 CUPS CHOPPED CELERY	2 CUPS CHOPPED GREEN ONIONS
2 CUPS CHOPPED GREEN BELL PEPPER

• Season chicken with salt and pepper & brown in hot oil in stockpot over medium-high heat.
• Add sausage and cook 5-to-7 minutes.
• Remove chicken and sausage from pan; set aside.
• Add onions, celery, green peppers and garlic; cook, stirring 7-10 minutes or until vegetables begin to wilt.
• Stir in chicken stock, and add back in the pre-cooked chicken and sausage
• Add seasoning salt and Kitchen Bouquet and bring to a boil.
• Add rice and return to a boil.
• Cover and reduce heat to simmer. Cook 10 minutes
• Remove cover and quickly turn rice from top to bottom completely.
• Replace cover and cook 15 to 20 minutes or until liquid is absorbed and rice is tender.
• Stir in green onions.
• If using an electric stove, reduce cooking time by 3-4 minutes.