Jambalaya

½ stick margarine

½ pound sausage, diced

1 bag shrimp

1 onion, chopped

1 green pepper, chopped

2 cloves garlic, minced

1 ½ c long grain rice, uncooked

1 can diced tomatoes (or fresh)

1 cup stock (chicken or pork)

1 t kitchen bouquet

½ t thyme

1 t chili powder

¼ t black pepper

¼ t cayenne pepper

1 ½ t salt

Set oven to 300 degrees.  Place casserole dish in oven while preheating.

Over high heat melt butter, add onions and cook for 3-4 minutes.  Add peppers and garlic, cook 3-4 minutes more.  Add sausage and shrimp, cook 3-4 minutes more.  Reduce heat to medium and cook for 5 minutes (until vegetables are soft).  Add rice and stir thoroughly until each grain is moistened.  Add tomatoes, stock, kitchen bouquet, thyme, and chili powder.  Blend and cook to slow boil.  Turn down heat, season with salt and peppers – should be salty.  Transfer to casserole dish that has been in the oven.  Cover with lid and place in 300 degree oven for 45 minutes.  Do not remove cover before time is up.  Remove from oven and fluff rice. 

*You could change the meats and use chopped chicken or pork, or any combination of meats.