Jambalaya
1 LB. BONELESS CHICKEN
1 LB. JACOBS SMOKED SAUSAGE OR ANDOUILLE
1 LB. GROUND BEEF OR PORK
2 OZ. COOKING OIL
1 PACKAGE JACOB'S COUNTRY ROUX MIX
2 TBSP. LEA & PERRINS
3 CUPS RICE
2 CANS CONSOMMÉ BEEF
1 CAN BEEF BROTH

In 5 quart pot, pre cook meat in oil.  Add Consommé beef, beef   broth, 1 pack Jacob's dry seasoning, 2 spice packs (use spice packs to taste), and Lea & Perrins.   Mix 1/3 cup of roux into 8 oz. hot tap water and add to pot.  cook for about 10 minutes then add rice and cook on medium, stirring occasionally, until water boils out.  Cover and cook on very low for about 45 minutes.

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