Siren's Masquerade

Jambalaya

One of the nicest things about jambalaya is that it is very versatile. Although this recipe uses sausage, you can substitute that with chicken or seafood without changing the other ingredients. All spices are added to taste but keep in mind that the flavor will be slightly diluted after the rice is added. For the sausage, I use Portuguese or Green Pepper sausage but anything with a relatively neutral flavor will do.

1 can tomato sauce	paprika
2 links sausage	celery flakes
1 cup long grain rice	parsley flakes
1 green bell pepper	creole seasoning
1 small onion	chili powder
2 beef boullions	garlic and onion powders

1.) Finely dice and saute onion pepper, add tomato sauce and beef

boullions. Season sauce to taste(lots of paprika, cafeful with

the cayenne and creole seasoning). Simmer.

2.) Cook sausage in skillet with a little water. Be sure to poke

holes in the skin , it is pretty greasy. When done, cut into

bite size pieces and add to sauce.

3.) Slightly undercook rice. Use 2 cups of water/1 cup rice. Add to

sauce and blend well. Simmer a little while longer so rice can

soak up sauce. Put Dr. John on the cd player and open a beer.

4.) Eat!