Jambalaya

Saute:

1/2 chopped onion
1/2 chopped green pepper
3 stalks celery
one slice of ham (cubed)or spicy sausage (cut into slices)

Add:

2 minced garlic cloves
1 Tbls. parsley
1 can chicken stock
8 oz. can tomato sauce
2 shots Worcestershire sauce
1 tsp. thyme
1 bay leaf
1 tsp. Cajun spice

Bring to a boil. Add 3/4 cup rice. Simmer for 35 minutes. Add 1/4 cup bay shrimp and 1/2 lb. boiled and shredded chicken. Cook 5 minutes, or until heated through.

NOTE: I found my mom's original recipe for Jambalaya and it called for two stripes of bacon that you dice and cook and then saute your veggies in that. That sounds like a great addition to me! She probably didn't cook it that way much because we didn't have bacon on hand.