CHAR'S RED OR BROWN JAMBALAYA

Things you will need:

• 4-5 cups of cooked rice (with salt added)
• 8 quart stock pot
• Cajun seasoning (to taste)
• 1 10 oz. can of diced tomatoes and green chilies (Rotel type)
• 1 large chopped onion
• 1 large red or green chopped bell pepper (or both if you like -- one small of each)
• 2 TB minced or chopped garlic
• Garlic and onion powder (1 TB each)
• 24-32 oz. of tomato sauce (for red jambalaya)
• or 1TB of Kitchen Bouquet (for brown jambalaya)
• Meat of choice (ie. preboiled deboned chicken, cut up sausage links, chunks of tasso, peeled shrimp, peeled crawfish, precooked pork or beef ribs, etc., etc.)

Okay, if you're desiring the red jambalaya (our personal favorite), you can just throw everything together (minus the rice) and simmer till veggies and meats are tender. Add rice and mix well, then enjoy!  

If you're desiring the brown jambalaya, the first thing is to brown the meat (s) of choice and add the veggies.  Add seasonings and simmer.  Usually, steam will help make your brown gravy heartier, but most times you will need to add more water to be able to cover all of the rice.  Add the Kitchen Bouquet  to make the gravy darker (does not add flavor) and extra water (I just use my own judgement -- sometimes it's only 8 ounces, sometimes, it's 16 or more) and simmer for a few minutes. Once meats and veggies are tender, add rice and mix well, then enjoy!

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