Easy Jambalaya

This is a staple dish in my family. I actually do not know if my dad makes his jambalya like this, but this is an easy way to make it for supper. I do not ever measure so, I'm sorry.

You will need:

• yellow onions
• green onions (I use frozen seasoning mix or Creole Seasoning Mix)
• garlic
• rice (2 cups)
• chicken stock
• water
• oil
• flour
• salt, black pepper, cayenne pepper (I use Tony's but some people don't like it)
• chicken or pork (I use bonelss, skinless chicken breasts most of the time)
• link sausage cut into bite size pieces
• cast iron skillet or dutch oven- must have a lid

1. First, coat your chicken pieces in flour.
2. Put some oil in the bottom of the skillet- coat the bottom
3. Brown the chicken in the oil
4. Take out chicken and put to the side. You may want to cut them up after they are not too hot.
5. There will be some little bits of flour + oil that is crunchy-like, that is ok
6. Now, sautee your veggies and garlic but don't burn it!
7. Using your spatula, pick up the little crunchy bits and mix them all with your veggies.
8. Add some chicken stock to help you pick up those little bits- just a glug or two.
9. Next you can add your chicken pieces and sausage.
10. Add 2 cups of rice
11. After all of that, add water until all of the rice and meat are covered. I use some chicken stock and some water.
12. Finally, add your Tony's (or salt, peppers, whatever).
13. Put the lid on and turn the heat to medium for about 20 minutes.
14. After that, stir (it's not easy to do) and fluff your rice- if you still have too much liquid- cook on low for a little longer. If your rice is still too crunchy- add some more chicken stock and cook for a little longer.

**Serve with white beans and cole slaw for a real south LA treat**

I am TERRIBLE at writing these things. I know that my recipe is not well written at all. I can answer questions though, if you have them.