From the kitchen of Kevin Taylor, the BBQ Guru

I know there are many Jamba recipes out there. This one is unique in that you throw everything into the pot and cook. No making a roux, no browning the meat, no cooking the rice. It is ideal for doing on the grill. Matter of fact, I cook this for Friday night supper at the cook-offs! This recipe I adapted from one given to me by my good friend Bill ConklinCouzan Bill, a real Cajun!

1 pound converted rice, uncooked
1 can French onion soup
1 (8 ounce) can tomato sauce
1/4 pound butter, cut into pieces
1 cup onions, chopped
1/2 cup green onion, minced
1 small green pepper, diced
1/4 cup fresh parsley, chopped
3 large garlic cloves, minced
1 teaspoon crab boil
2 tablespoons Cajun seasoning
2 tablespoons Tabasco
1 pound smoked sausage
1 pound crawfish tails (or shrimp)
3 pieces chicken breasts, cubed
2 to 3 cups chicken stock

Preheat oven to 350 degrees F or simply place pot on the grill.

Combine everything in a 5-quart ovenproof pot. Start with 2 cups of chicken stock. Mix well. Cover and bake for 1 1/2 hours or longer.

You may add more chicken stock based on the consistency you want.

Stir before serving. Keeps well.