Recipe: Terry's Jambalaya

First prepare the meat. Place in a big pot:
1 whole chicken or 4 chicken breasts
Cover it with water and add as much of the following as you wish:
Salt
Black pepper
Red pepper
Garlic
Mrs. Dash
Cajun seasoning
Paprika
Boil until the chicken is tender. Debone it and save the broth.
Boil:
2 pounds shrimp in seasoning and peel them.
Chop or crumble:
2 pounds sausage (your choice of type)
Next sauté. Begin with a little olive oil. Cover the bottom of the skillet with oil. Brown:
2 small or 1 large bell pepper, chopped
1 whole onion, chopped
1 tablespoon minced garlic (from a jar)
1 rib celery, sliced
Add and brown in the mix:
Sausage
Pour into a gumbo pot:
1 big (#3) can diced tomatoes
1-2 cans Ro-Tel®
Deboned chicken
2 cups broth
Simmer.
Add:
1 teaspoon Worcestershire sauce
About 2 teaspoons Louisiana Red Hot® sauce
Powdered garlic
Cayenne
2 bay leaves
Simmer until it’s mingled really well.
Add:
Shrimp
1-2 cups Minute Rice®
Adjust liquid.
Put a lid on. Let it cook on medium low. Keep it stirred.
Serve with:
A dollop of sour cream