Camp Jambalaya

1 large fryer chicken-cut in pieces
1 lb good smoked sausage
1 stick butter or Oleo
2 large onions-chopped
4 cloves garlic-minced
big bell pepper-chopped
2 cups raw white rice
5 cups water
1/2 tsp cayenne red pepper powder
1/2 tsp black pepper
good shake dried red chili flakes
1/4 tsp allspice
2 tsp salt
good shake Tabasco sauce

Melt butter in Dutch oven - throw chicken pieces in and fry lightly till brown - remove. Throw in bell pepper, onion, garlic. Sauté till onion is clear.

Throw the chicken back in. Add everything else and bring to simmer.

Cook uncovered till the water cooks down below the pot contents, put on the lid and simmer about 30 minutes.

Do not the lift lid during the last 30 minutes. Serve.

NOTE: Camp tip: you can prep the vegetables at home and place them in a plastic bag in the cooler. Don't use a freezer bag though - use a food storage bag. The freezer bags let the onion and garlic smell out into your cooler!