Recipe for Chicken Gumbo (I still call it jambalaya)

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SPICES
1 tbsp. Cumin powder - Broth
1 tbsp. Cayenne pepper - Broth
1 sprig fresh cilantro - Broth
1 tbsp. black pepper - Broth
1 tbsp. paprika - Broth
1 tbsp. parsley - Broth
1 tbsp. salt - Broth
(In addition all spices should be used to flavor meat on a per tsp. basis by chef's discretion in frying pan)

MEAT AND SUCH
1 package hot Italian sausage - skinned
1 packages boneless chicken breasts (skin on ok)
1 tbsp. Extra-virgin Olive Oil - frying pan
2 cups cheap blended whiskey - keep bottle handy for deglazing
32 oz. Clear Chicken Broth
16 oz Beef Broth
4 cups water
1 pkg. Premium white rice (Sushi rice should be used but longer grain will work - NO MINUTE RICE)

EQUIPMENT
1 large 5 gal. enameled pot
1 frying pan
3 cutting boards (no cross contamination between meat and veggies - up to your discretion)
1 long wooden spoon

INSTRUCTIONS
Place pot on burner. 
Add chicken and beef broth with 4 cups water. 
Set heat to high. Heat to rolling boil.
Cut chicken into half strips, trimming away fat and skin. If desired add fat and skin to boiling broth.
To boiling broth add 1/2 bulb of chopped garlic, 1/2 bunch of chopped green onion, 1 chopped red bell pepper, 1/2 chopped yellow/orange pepper.
Add okra, hominy, and carrots to boiling broth.
Add all broth-spices (see above) to broth.
Put olive oil in frying pan and heat on medium heat.
To frying pan, add 1/4 bulb of chopped garlic, add 1/4 bunch of chopped green onion, 1/2 chopped Vidalia onion, 1/4 chopped red bell pepper and 1/4 chopped yellow/orange bell pepper. 
Stir frequently until all ingredients covered with thin layer of hot oil. 
Add 1/2 package of chicken breast strips into broth, add 1/2 package chicken breast strips into frying pan. 
Season with Cayenne pepper, cumin, black pepper, and cilantro.
On medium heat, brown chicken in frying pan. Deglaze with whiskey as necessary. 
Once chicken is browned, add entire contents of frying pan to boiling stock. 
Grease and oil may be drained prior to this if desired.
Replace frying pan on burner and reduce to medium low heat and add more olive oil. 
Add remaining garlic, green onion, Vidalia onion, red bell pepper and yellow/orange bell pepper to frying pan. 
Sautee lightly. 
Add skinned hot Italian sausage to frying pan after about 10 minutes. 
Cook until all sausage is browned. 
Deglaze as necessary with whiskey.
Drain any excess grease from sausage and add sausage to pot.
Add chopped celery, stewed tomatoes, and can of diced/freshly diced tomatoes to the pot.
Let cook with a gentle boil on medium heat for approx. 1 hour - Have a drink, preferably straight Bourbon.
Add 1 cup of water and rice to mixture. Cook covered for an additional 30-45 minutes.
After rice has cooked, remove from heat. Leave covered and undisturbed for 20 - 30 minutes. 
Can be served after rice is cooked, but wait time allows for mixture to stabilize and distribute maximum flavor.
Serve with a ladle and Creole accent.

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VEGETABLES 1 can stewed tomatoes 1 can diced tomatoes or 2 diced fresh tomatoes 3 stalks of celery 2 red bell peppers - diced and use seeds 1 orange or yellow bell pepper – diced and use seeds 1 bunch green onions 1 cup baby carrots - diced 1 Vidalia onion - Diced 1 can hominy (drained) 2 cans okra (drained) 1 bulb fresh garlic - frying pan and broth SPICES 1 tbsp. Cumin powder - Broth 1 tbsp. Cayenne pepper - Broth 1 sprig fresh cilantro - Broth 1 tbsp. black pepper - Broth 1 tbsp. paprika - Broth 1 tbsp. parsley - Broth 1 tbsp. salt - Broth (In addition all spices should be used to flavor meat on a per tsp. basis by chef's discretion in frying pan) MEAT AND SUCH 1 package hot Italian sausage - skinned 1 packages boneless chicken breasts (skin on ok) 1 tbsp. Extra-virgin Olive Oil - frying pan 2 cups cheap blended whiskey - keep bottle handy for deglazing 32 oz. Clear Chicken Broth 16 oz Beef Broth 4 cups water 1 pkg. Premium white rice (Sushi rice should be used but longer grain will work - NO MINUTE RICE) EQUIPMENT 1 large 5 gal. enameled pot 1 frying pan 3 cutting boards (no cross contamination between meat and veggies - up to your discretion) 1 long wooden spoon INSTRUCTIONS Place pot on burner. Add chicken and beef broth with 4 cups water. Set heat to high. Heat to rolling boil. Cut chicken into half strips, trimming away fat and skin. If desired add fat and skin to boiling broth. To boiling broth add 1/2 bulb of chopped garlic, 1/2 bunch of chopped green onion, 1 chopped red bell pepper, 1/2 chopped yellow/orange pepper. Add okra, hominy, and carrots to boiling broth. Add all broth-spices (see above) to broth. Put olive oil in frying pan and heat on medium heat. To frying pan, add 1/4 bulb of chopped garlic, add 1/4 bunch of chopped green onion, 1/2 chopped Vidalia onion, 1/4 chopped red bell pepper and 1/4 chopped yellow/orange bell pepper. Stir frequently until all ingredients covered with thin layer of hot oil. Add 1/2 package of chicken breast strips into broth, add 1/2 package chicken breast strips into frying pan. Season with Cayenne pepper, cumin, black pepper, and cilantro. On medium heat, brown chicken in frying pan. Deglaze with whiskey as necessary. Once chicken is browned, add entire contents of frying pan to boiling stock. Grease and oil may be drained prior to this if desired. Replace frying pan on burner and reduce to medium low heat and add more olive oil. Add remaining garlic, green onion, Vidalia onion, red bell pepper and yellow/orange bell pepper to frying pan. Sautee lightly. Add skinned hot Italian sausage to frying pan after about 10 minutes. Cook until all sausage is browned. Deglaze as necessary with whiskey. Drain any excess grease from sausage and add sausage to pot. Add chopped celery, stewed tomatoes, and can of diced/freshly diced tomatoes to the pot. Let cook with a gentle boil on medium heat for approx. 1 hour - Have a drink, preferably straight Bourbon. Add 1 cup of water and rice to mixture. Cook covered for an additional 30-45 minutes. After rice has cooked, remove from heat. Leave covered and undisturbed for 20 - 30 minutes. Can be served after rice is cooked, but wait time allows for mixture to stabilize and distribute maximum flavor. Serve with a ladle and Creole accent.

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