Cajun New Orleans Cooking School Jambalaya

• 1/2 lb. Jimmy Dean hot sausage
• 1 lb. turkey kielbasa, sliced
• 1 tsp. paprika
• 1/4 tsp. cayenne
• 2 c. onion, chopped
• 1 bell pepper, chopped
• 2 stalks celery, chopped
• 1 (1 lb.) can diced tomatoes
• 4 cloves crushed garlic
• 2 c. Uncle Ben's converted rice
• 3 c. hot chicken broth
• 2 c. diced smoked ham
• 4 chopped green onions
• 1/4 c. chopped parsley
• 1/2 tsp. thyme
• 3 bay leaves
• salt and pepper to taste
• Tabasco to taste

1. Saute sausage, paprika and cayenne for several minutes.
2. Add onions, pepper and celery.
3. Cook until tender.
4. Add bay leaves and thyme.
5. Add rice.
6. Stir until coated in oil.
7. Add tomatoes, chicken broth, garlic, kielbasa (sliced like quarters) and ham. Bring mixture to boil.
8. Cover; let simmer 30 minutes until rice is done.
9. Before serving, remove bay leaf.
10. Add green onions and parsley.
11. Serve hot with French bread and green salad.

sausage, turkey kielbasa, paprika, cayenne, onion, bell pepper, stalks celery, tomatoes, garlic, uncle ben, chicken broth, ham, green onions, parsley, thyme, bay leaves, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=491197 (may not work)