Recipe for Ragin' Cajun Jambalaya


1 large onion, chopped
2 garlic cloves, crushed
1/2 cup chopped celery
1 large bell pepper, finely chopped
1 1/2 lb sliced sausage (kielbasa or andouil; le)
2 lb cooked shrimp, chicken, crawfish, o; r any combination
2 tablespoon olive, vegetable oil, or bacon drip; pings
1 cup fresh, chopped tomatoes, optional
1 1/2 cup uncooked long grain rice
3 cup chicken or seafood stock
1 teaspoon salt
1/2 teaspoon onion salt
1 teaspoon black pepper*
1 teaspoon white pepper*
1 teaspoon cayenne pepper*
1 teaspoon thyme
1 tablespoon file
1 teaspoon oregano
2 bay leaves tabasco or louisianna ho; t sauce to taste


*Wimps may use 1/2 teaspoon each of black, white and cayenne pepper; "Cajuns" may use 2 teaspoons each.

In a large, heavy pot on medium to medium high temperature, saute sausage in oil until well browned; drain well. Add chopped onion, garlic, celery and bell pepper, saute until almost tender. Add seasonings and continue to saute for 1 minute. If desired add fresh, chopped tomatoes. If using chicken, add cooked chicken pieces to take up flavors. Add chicken or seafood stock and rice. Turn heat down to gentle simmer and cover for about 20 to 25 minutes. If using cooked shrimp or crawfish, add at the end of cooking time to prevent breaking down. Add hot sauce to individuals taste. Serve with favorite wine and french bread.

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