METHOD In a heavy skillet or Dutch Oven saute chicken, sausage, onions, peppers and garlic until onions are transparent. Add tomatoes, paste, bay leaves, parsley, salt, and simmer for 10 minutes. Add remaining ingredients and bring to a boil. Stir in rice and reduce to simmer for 15 minutes. Add pre-cooked shrimp and Louisiana Style hot sauce if desired; adjust seasoning and continue to cook until rice is done, yet still firm. Adjust seasoning again. (Serves 6) NOTE: Acadian Jambalaya is not a mixture of boiled rice and gravy made from giblets, herbs and seasonings. Jambalaya is the completed product of the skillful blending of many flavors; none of which dominate. Gumbo: This dish would be termed a hearty, soupy stew. Gumbo is prepared by starting with a ROUX. When the ROUX has reached the right consistency, the onions, peppers and celery are added. Sausage, pork, veal, duck, chicken, geese, guinea, turkey, wild birds, rabbit, squirrel, crawfish, fish, Tasso (smoked meat) alone or in combination are then added. Gumbolaya is then merely the combination of the best of these two dishes in an easy to prepare and easy to enjoy style.