Guidry's Louisiana Jambalaya

Brown 2-3 lbs of chicken pieces (or pork, or shrimp, or a combination) seasoned
with 1 tsp black pepper in a little oil over medium heat in a large pan.
Remove the chicken, add or remove vegetable oil to leave a thin layer on
bottom.  Add

3 bell peppers, chopped
1 large onion, chopped
1/2 bunch celery, chopped
2 green onion stalks, chopped
2 tablespoons sugar
1 tsp black pepper
1/4 tsp red (cayenne) pepper
1 tsp dried basil
1/2 tsp garlic powder

Cook over medium heat until vegetables are well wilted, stirring frequently to
prevent burning (about 20 minutes).  Add

The cooked chicken
4 cups water with 6 chicken boullion cubes dissolved in it
1/4 tsp tabasco sauce
1 tablespoon Kitchen Bouquet (brand name)
1 tsp salt
1 bay leaf
4 cups uncooked white rice


Stir well.  Taste mixture and season with salt and tabasco to taste.  Bring to
light boil, lower temperature to lowest setting, cover, and cook for 35
minutes.  Stir and let sit with lid off for 5-10 minutes.