Jambalaya - Judy

Seasoning mix
1 tsp white pepper
1 Tbsp cayenne (use less if you don't like it hot - but 1/2 tsp is about the least amount to use)
1 tsp minced onion
1/2 tsp minced garlic
1 Tbsp Tabasco sauce (more for more heat, less for less heat)
1/4 C butter

Ingredients
1 whole baked chicken, cut into small pieces, (buy already baked
at Costco, QFC, etc.)
3 Hempler's Hot links (or more if you like more sausage) cut in half and sliced
1 C diced onions
1 C diced celery
1 C diced red pepper
2 red chilis or jalapaneos, diced (or one of each, both or none)
3 C vegetable broth
1 can V-8 juice
1 1/2 C uncooked long grain white rice

In a stock pot combine the seasoning mix with the butter over medium heat. Add the vegetables and saute until tender. Add broth, chicken, sausage and V-8. Bring to a boil, add the rice, stir well and reduce heat. Cover and simmer until the rice is done.

You can throw anything in this pot, including shrimp and crab. If you like your food hot you can increase the amount of cayene, Tabasco, chilis and jalapenos. Done right this dish will keep you warm on a cold winters night.