Cordon Bleu Chef Vaishaali of Fusion Restaurant recommends
Jambalaya is the forerunner of the famous Spanish Paella made with vegetables, meats and sausages. It is traditionally served in South America.

Jambalaya: Ingredients: ¼ cup cooking oil, ½ cup diced onions, ½ cup diced celery, ½ cup diced bell peppers, ½ cup diced green onions, ¼ cup diced garlic, ½ cup sliced mushrooms, ½ kg sliced sausages, 1 cup diced tomatoes, 3 cups long grain rice, 5 cups chicken stock
Method: Cut chicken into serving pieces and season well with salt and pepper. Heat oil in a pot and brown the chicken pieces. Remove and keep aside. Sauté the onions, celery, bell peppers, green onions, garlic, mushroom and sausages in the same oil till vegetables are wilted. Add chopped tomatoes and cook for another 5 minutes. Add rice and stir fry for further 3 minutes. Add chicken pieces and chicken stock and bring to a boil. Season with salt, pepper and hot sauce according to taste. Reduce the heat, cover the pot and cook the rice for about 30 to 40 minutes.