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


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.

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.

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.

Eat!