Garlic powder, salt, pepper, red pepper Trappies LA Hot Sauce poultry seasoning and green onions.
Heat small amount of oil and brown sausage over medium flame.
Remove browned sausage, and start browning other meat.
Remove other meat, and start browning onions.
Add water, browned meat, and sausage. Raise flame to medium high. Add bouillon cubes.
Stat adding seasonings in small amounts as Jambalaya is brought to a simmer. Taste often and continue to add small amounts of seasoning to taste. (You will know when you have enough red pepper by a slight burning in your throat. If you put too much pepper, the burning will rise slowly up your throat and into your mouth.)
Simmer with lid on until meat is tender enough to cut with a spoon.
Bring Jambalaya to a good boil.
While stirring constantly, add rice and green onions. Bring back to a good boil.
Cook on high heat stirring often until most of the water is absorbed (about 15 minutes.)
Cut flame to lowest setting, cover, and let simmer 15 minutes. (as Jambalaya simmers, you should not be able to put the palm of your hand on the lid.)
After 15 minutes stir, cover, and cook for another 15 minutes.
At this time, cut off flame, stir, cover, and let sit until you are ready to serve the best Jambalaya you have ever eaten.