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["First, you have to prep the chicken, chorizo, and mussels/scallops. Chop the chicken breasts into small pieces and cook in pan with a", "little oil, salt, pepper, and cheyenne pepper. Don't cook all the way through, but just so the exterior is fully cooked. Drain excess juices", "and put aside in a bowl.", "", "Second, chop the celery and onions.", "", "Now you can start the real cooking. Put the stove on high heat and add the butter, celery and onions in the pot. If you're more slightly more", "health conscious, you can add only one stick of butter.", "", "Stir and add about 3 teaspoons of cheyenne pepper (more if you want it spicy and hot, or you can always add more later in the process since it doesn't matter), salt, and pepper. Add the garlic, and stir until the celery gets softer.", "", "Now add the shrimp and stir. After a few minutes, add the rest of the meats.", "", "Add the can of chicken broth, tomatoes, and two cans of water. The level of the liquid should be at the level of the all the ""stuff"" in", "the pot or just slightly above it. Add the bay leaves and bring to a boil. As soon as it boils, add the rice, bring to low heat, stir and", "cover. The jambalaya should just slightly bubble.", "", "Cook for about 25-30 minutes covered and then uncover. This should cook under low heat for about an hour more without a cover, so a total", "of 1 1/2 hours on the stove. Basically until most of the liquid is gone. During this 1 1/2 hour, taste the liquid and see if you need more salt and cheyenne pepper. I usually add more cheyenne pepper generously to the pot to give it a kick."]
