HOT JAMBALAYA

Jambalaya

2 large yellow onions chopped

1 large green bell pepper chopped

1 large red bell pepper chopped

2 cups of sliced mushrooms

3 ½ cups white rice

½ cup vegetable oil

7 cups water

1 lb. kielbasa chopped

1 lb. chicken tenders chopped

2 lbs. cleaned shrimp

2 teaspoons salt

1 ¼ teaspoons cayenne pepper

1 bunch scallions chopped

In a large pot heat vegetable oil over medium heat.  Add onion, peppers, 1 teaspoon of salt and 1 teaspoon of cayenne pepper.  Let simmer for 20 minutes or until peppers and onions are tender.  Add chicken and mushrooms and cook until chicken is no longer pink.  Add kielbasa and remaining salt and cayenne pepper.  Sauté for 5 minutes.  Add rice and stir until rice is evenly distributed throughout.  Add water, stir, and finally add shrimp.  Reduce heat to simmer, cover the pot.  Let cook for an hour or so or until rice has completely absorbed the water.  Before serving, stir in chopped scallions.