Crazy Spicy Jambalaya

Don't remember where I got this recipe but I made it last May and it's very spicy. I had to have our friend Davie come over and eat it because it was too spicy for us to eat more than one bowl. Still, it was delicious & if you go easy on the cayenne, you can make it milder. Many jambalaya recipes call for okra, and I'm not a fan so I was glad to find one that doesn't call for it.

Again, I took the recipe and altered it because just following a recipe is like doing a paint-by-number. It gets boring ... fast!

• 2 tbsp vegetable oil
• 2 cups chopped onion
• 1 cup chopped bell pepper
• 1/2 cup chopped celery (I think I used a full cup)
• 2 tbsp cayenne pepper (less! less!)
• 1 lb smoked sausage (I used sweet italian), sliced into 1/4 inch slices
• 4 bay leaves
• 2 cans diced tomatoes
• 1/2 head chopped garlic
• 2 cups white rice (or less, mine was a little rice-heavy)
• 4+ cups chicken stock
• 1 1/2 cups frozen shrimp
• 1 cup chopped green onion

First, grab yourself a massive saucepan. Heat the vegetable oil. When the oil is hot, add the onions, peppers & celery (the creole "holy trinity" as opposed to the french "mirepoix" of carrots, onions & celery).

Season with salt & cayenne (easy on the cayenne!).

Saute the vegetables for about 5 minutes, or until wilted.

Add the sausage & saute for 2 minutes. Add the bay leaves, tomatoes & garlic. Saute another 2 minutes.

Stir in the rice & saute 2 more minutes. Add the stock.

Season with salt & more cayenne (resist! taste first!). Bring liquid to a boil & reduce to a simmer.

Cook the jambalaya for 30 minutes, covered, or until the rice is tender & all liquid has been absorbed.

Stir in the shrimp & green onions. Re-season to taste.

Invite a spicy-food loving friend over in case you overdo it with the cayenne.

Creole Holy Trinity: onions, peppers, celery...