I didn't invent jambalaya, but I love it so much that I wish that I could call it my own creation. To me, it is the heart and soul of cajun cooking. I can't seem to ever get enough. So instead of expounding, I'll get right to the chase. Not many warnings to this recipe, but it does have a bit of fat and some salt, though not that much at all compared to a burger. Just let it be known that this is my favorite scratch jambalaya recipe. Give it a try, and you'll be singing Hank's lyrics:
     "Hey, jambalaya, crawfish pie, file gumbo, for tonight I'm gonna see my cheri mio. We'll pick guitars, fill fruit jars, and be gay-o. Hey, son of a gun, we're have a big fun on the bayou."


Ingredients:
1 cup chopped yellow onion
2 garlic cloves - minced
1 cup chopped sweet green pepper
3/4 cup diced celery
4 tbs bacon drippings
3 tbs parsley
12 oz diced ham, preferably smoked
1 bay leaf
1/2 tsp thyme
1/2 tsp cayenne pepper
1 1/2 tsp salt
12 oz thinly sliced beef sausage
1 can tomatoes (1 lb, 14-oz)
1 can tomato sauce (8 oz)
1 3/4 cup water
1 3/4 cup rice
1 1/2 lb Medium shrimp or crawfish tails (preferably raw)

     In a large (non-ferrous) pot over moderate heat, saute the onion, garlic, green pepper and celery in the bacon drippings for 8 to 10 minutes until they are limp and golden. Add the parsley, ham cubes, bay leaf, thyme, and cayenne pepper. Saute, stirring often, for 5 to 6 minutes. Add the salt, tomatoes and their juice, tomato sauce, sausage slices, and water. Simmer the kettle, uncovered, for 5 minutes, breaking up any large clumps of tomatoes. Adjust the burner heat so that the mixture simmers gently. Stir in the rice, cover the kettle, and boil the rice for 40 minutes. Add the shrimp or crawfish, tossing the mixture lightly to distribute them evenly. Cover the kettle and simmer for 15 to 20 minutes longer, until the shrimp are cooked through, the rice is done, and almost all of the liquid has been absorbed. Taste the jambalaya and add more cayenne pepper and salt, if needed.

     Serve hot. This recipe feeds 4 (addicts) to 8 people. The leftovers microwave well.

     Enjoy. After your tastebuds get a whiff, what else can I say that isn't superflous?