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Cajun Jambalaya

1/2 - 2 lb pork chops, chicken, Andouille, and/or smoked or Italian sausage
onion
bell pepper
scallions

Tony Chachere's or McCormick's Cajun/Creole spice (you can approximate
with equal amounts of black, Cayenne, and white pepper; some garlic
powder, and salt)
2 tbsp parsley
thyme
1 bay leaf)

Rice and water (1:2, 1-4 cups of rice)

If the meat has bones, boil it until it's reasonably easy to get
it off the bone. (save the stock)

Dice up meat, fry it until some fat is rendered, add diced up
veggies, fry until they are coated with fat and begin to soften.
Add some spice and herbs, toss around until the meat and veggies
are coated. Add water, bring to a boil. Boil/simmer until the
meat is over half done. (taste the stock occasionally to make sure
the spices are ok) Add the rice and cook until the rice is done.

As with the gumbo, of you're using shrimp, add 5-10 minutes before
done.

Serve with Tabasco and bread.

Total prep time: 40-50 minutes total effore expended: 10-20
minutes INCREDIBLY tasty for the amount of effort

I find that a pound of meat, a bell pepper, and a bunch of scallions
go well with about 2 cups of rice. That much should serve about
4-5 folks, depending on how hungry they are.

To make Creole, add a can of tomatoes or tomato sauce/paste about
5 minutes before the end of the boil. You can also add some
shrimp/other seafood 5-10 minutes before the end of the boil.

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