Jambalaya

The Little New Orleans Cookbook, p. 51

1 pound smoked sausage, sliced (or ground)

1 large onion, chopped

½ bell pepper, chopped

2 cloves garlic, minced

½ pound ham chunks

½ teaspoon each: Salt, pepper, thyme, Worcestershire, soy sauce

1/8 teaspoon red pepper or more

2 ½ cups water

1 cup uncooked rice

1 tablespoon chicken or beef bouillon granules

1 small can mushrooms, partially drained

Local(ish) sausage!

Brown sausage. Add onion, bell pepper, garlic, and ham, then spices. Stir till all are softened. 

Already thick, and you haven't even added the rice yet!

Add water, rice, and bouillon. Bring to boil and stir well. Cover and cook over low heat 30 minutes; add mushrooms, stir, cover, and cook another 15 minutes. 

Now would you look at THAT?

My Rating: 4/5 "This is wonderful jambalaya. The flavor is on point and it's wonderfully meaty. I could have handled the texture being a little less mushy, but, I mean, it's jambalaya. It's delicious no matter what."