check out www.zatarain.com for spices

konriko pican rice
tasso and andouille sausage (is all wild boar; cajungrocer.com)
	cajungrocer.com ffod, fresh food, sausage - smoked
	Alex Patout andouille
	or savoie's andouille
	alex patout's tasso (too salty?)
green bell peppers, chopped fine
garlic to taste
chicken breasts, bite sized pieces
vegetables to taste
maybe crushed tomatoes
(southerner's don't like beans in chili or jambalaya)


slice the andouille, about 1/8" thick slices
cube tasso, about 1/4" cubes


pepper, sausage, tasso, chicken go into pot
brown everything
(let it sit for about 45mins after browning to let it mingle)
add enough chicken stock to cover what you have in the pot
bring it up to a boil
enough rice to absorb whatever liquid is in there, pot gets covered tightly
let it come back to a boil

(fork in the road/recipe)
you can either finish it on the stove, adding shrimp in about ten minutes after you get it to a boil
or
you can add the shrimp, take the pot off the stove, and finish it in a 350 degree oven
stirring the pot occasionally for the first 5 or so mins