Jambalaya

This recipe was given to me from Terry -- one of Eric's friends. Terry has Cajun roots.

	Ingredients
4	Cups of uncooked rice
1/2	Green pepper sliced or diced
1	Celery stick sliced
1/4	Bunch of Green onions - greens only chopped
2.5	Pound of Pork
1.75	Pounds of Chicken (4-5 thighs) or 2 leg quarters
1	Pound of Smoked sausage (We used smoked Polish kielbasa). You can use a spicier smoked sausage if you want.
1.75	Pound of Onions sliced or diced
1	Teaspoon of Minced garlic
2	15 ounce cans of chicken broth
	6 cups and 2 ounces of water
	Seasonings: Salt, Black Pepper, Garlic Powder, and Tony Chachere Original Creole Seasoning (http://shop.tonychachere.com/original creole- seasoning-17-oz-p-21715.html)
	Directions
	Season pork with cajun seasoning, a little garlic powder, and pepper
	Season chicken with cajun seasoning and pepper
	Cook the chicken, remove from heat, remove the skin, and then de-bone. Throw the skin and bones away.
	Cook the pork and then remove from heat
	In a separate pot add 1 tablespoon of olive oil and 1 tablespoon of butter. Add onions and brown very well. You want to get them VERY brown. Note: if you want the unhealthy version, use the juices from the meats instead of the olive oil and butter.
	Add rest of vegetables and cook for 15 minutes on medium heat.
	If you want the healthy version, remove the meat from their juices and add them to the pot of brown onions. Remove the skin from the kielbasa and slice into the pot. Cook a while on medium heat for 15 minutes.
	Cook the rice. Directions: In separate pot add the water (6 cups and 2 ounces), add the chicken broth (2 cans), and then bring them to a boil. Add the 4 cups of rice, reduce the heat, cover the pot, and let it simmer for 30 minutes on low heat. Do NOT remove the top before the 30 minutes is up.
	Gently scoop the rice into the pot of vegetables and meat. Let it cook for an additional 5-10 minutes uncovered.
	* Note: I don't have a specific amount of seasonings I use. I just add seasoning to my taste.
	** Note: Jambalaya cooks best when using a cast iron dutch oven pot or at least a very thick pot.
	*** Note: Terry's method is much faster. He browns the meats and leaves the juices in the pot to mix in with the vegatables. Basically he uses just one cast iron dutch oven pot and cookes everything there.