Frances Devine

Tonight I'm  going to a potluck dinner at my church's senior fellowship group and decided to take Jambalaya.

If you've never had this tasty cajun dish, you're missing out on a wonderful treat. I was introduced to it when my daughter married and moved to Louisiana nearly thirty years ago. Among other yummies such as gumbo, boiled shrimp, stuffed shrimp, crawfish pie, and oh the list goes on.

My recipe for Jambalaya

Heat 3 or 4 TBSP olive oil  in a dutch oven. Saute chopped onion, bellpepper, minced garlic. When good and brown, remove them and add some cubed pork and thinly sliced sausage to the oil. Brown well, then add the vegetables back. Mix in a couple of cups of uncooked white rice, add water (to a couple of inches above the mixture. Season with red pepper and salt or Tony Cachere's cajun seasoning, to taste. Cover tightly and cook until rice is done.

You may have to experiment with the ratio of rice to the other stuff, since it will depend on how much of everything you use. But it will be well worth it.

Enjoy.