Jambalaya

Thanks to Leslie, one of the best cooks I know, for this recipe. I lived in New Orleans before I knew anything about cooking so I didn't take advantage of the Cajun recipes in Louisiana. Good thing you did. The only thing I changed was doubling the ingredients to make more.

1/2 cup oil

2 cups finely chopped green onions

1/2 cup finely chopped fresh parsley

1 finely chopped bell pepper

16 oz. tomato sauce

4 tsp finely chopped garlic

2 cups raw rice

4 cups water

4 tsp Worcestershire

dash Louisiana Hot Sauce

2 pounds meat: raw shrimp, chicken, sausage, andouille sausage, etc.

In medium-sized saucepan, sauté the onions, parsley and bell pepper in oil

until the onions are clear. Stir in the tomato sauce and garlic and

continue cooking until the sauce starts to boil. Stir in the rice and

mix well, then add water, Worcestershire, hot sauce and shrimp.

Stir occasionally on medium high. After the water disappears from the

top, turn heat to low and cover tightly. Let steam undisturbed for 45

minutes. Stir to make sure that the rice is well cooked. If not, cover

and check often. Be careful to not overcook.