cajun jambalaya

1 ONION DICED

1 STALK CERELY DICED THINLY

2 TBLS. MINCED GARLIC

1 BELL PEPPER DICED

3 BAY LEAFS

½ tsp PAPRIKA

½ tsp OREGANO

BROWN MEAT IN POT (I.E. CHICKEN/SAUSAGE OR BOTH)

DRAIN AND SET ASIDE

SAUTE’ ONION, BELL PEPPER, CELERY, GARLIC IN OLIVE OIL

(JUST ENOUGH OIL TO COVER BOTTOM OF POT)

SPRINKLE SALT AND PEPPER TO TASTE

WHEN CELERY IS SOFTENED, STIR IN MEAT AND MIX

ADD TONY’S SEASONING TO TASTE AN MIX WELL

ADD 2 CUPS OF WATER OR CHICKEN BROTH

ADD 1 CUP OF RICE

ADD BAY LEAFS

BRING TO A BOIL

THEN COVER AND SIMMER ON LOW FOR 25 MINUTES

 

NOTE:

THE AMOUNT OF WATER & RICE IS AFFECTED BY HOW MUCH

MEAT YOU HAVE ADDED. MORE OR LESS IS DEPENDENT ON YOUR TASTE. IF YOU LIKE MORE RICE THEN ADD MORE WATER.

AFTER YOUR FIRST TRY, YOU’LL DETERMINE WHICH IS BEST FOR YOU.

 

THIS RECIPE IS AN AVERAGE