Keith LeJeune of KaJeunes Country Corner

Chicken & Sausage Jambalaya

• 12 oz. - Cajun Rice Mix
• 2 cups - Leftover Chicken Chunks
• 2 or 3 - Links of your favorite Smoke Sausage
• 3 ¼ Cups - Water
• 1 Cup - Creole Mix (Onions, Garlic, Bell Pepper, Celery, Parsley)
• 1 Tbl. - Chopped Jalapeno
• Season to taste - KaJeune Shake Seasoning

Method:
Add all ingredients directly to an automatic rice cooker. Stir it up well. Turn rice pot on to cook. When rice pot turns off, stir jambalaya up well and cover kept on warm for 15 more minutes. Check for doneness and stir again. Should be done, if not leave covered for 5 more minutes. DONE!!!