Recipe Categories
Misc Vegetables
Cajun/Creole
Jambalaya & Cajun Rice

James Chicken Sausage Jambalaya

1/2 Lb meat, some combination of pork chops chicken,  Andouille, or   smoked or Italian sausage
2 medium onions ,
2 bell peppers, and/or bunch scallions
Cajun/Creole spice (you can approximate 
with equal amounts of black, Cayenne, and white pepper; some garlic
powder, and salt)
2  Tbsp. parsley
2 C uncooked rice

If the meat has bones, boil it until it's reasonably easy to get it off  the bone. (save the stock)

Dice up meat, fry it until some fat is rendered, add diced up veggies, fry until they are coated with fat and begin to soften. Add some spice and herbs, toss around until the meat and veggies are coated. Add water, bring to a boil.

Boil/simmer until the meat is over half done. (taste the stock occasionally to make sure the spices are ok)  Add the rice and cook until the rice is done

Scientists often have a naive faith that if only they could discover enough facts about a problem, these facts would somehow arrange themselves in a compelling and true solution.

- Theodosius Dobzhansky