My Own Jambalaya

• 4 to 6 lb. meat (you may use hen, sausage, pork or wild game), cut in pieces
• 3 or 4 c. rice
• about 4 large onions, chopped
• 1 tsp. garlic, minced
• 1 small bell pepper, chopped
• 1 c. cooking oil
• 5 c. water
• 3 Tbsp. salt
• 1/2 tsp. red and 1/2 tsp. black pepper

1. Brown meat in cooking oil in a heavy gauge pot, stirring often. Drain some of the excess oil out.
2. Add onions, salt and pepper. Brown and stir until onions are clear.
3. Add a little water at a time, cooking and stirring until meat is tender and golden brown. (When cooking a hen or wild game, it takes longer to tenderize meat.)
4. Add washed rice, green pepper and garlic.
5. Add 5 cups water or enough to cover rice and meat mixture by about 1 1/2-inches. Cover and bring to a hard boil.
6. Stir and reduce to a simmer. Cover about 45 minutes.
7. Stir once.
8. Let steam awhile and serve.

meat, rice, onions, garlic, bell pepper, cooking oil, water, salt, red

Taken from www.cookbooks.com/Recipe-Details.aspx?id=313657 (may not work)