Jambalaya

Recipe Courtesy of Elizabeth Dougherty

Ingredients

2 TB butter
1 medium onion
2 stalks celery
1 bell pepper
1 TB cajun seasoning
2 cloves of garlic
1 bay leaf
1/4 to 1/2 tsp cayenne (to taste)
sea salt to taste
1 cup of Jasmine rice ( yes, I use Jasmine because it doesn't get clumpy)
3 cups of chicken stock
4 oz Andouille sausage

Method

Chop onion, celery and bell pepper into 1/4" dice. Heat medium saucepan to medium high. Add butter. Add vegetables and cajun seasoning. Saute until translucent. Mince garlic and add to pot along with bay leaf, cayenne and sea salt. Chop sausage finely. Add sausage and rice. Stir. Add stock and simmer until rice absorbs stock. Eat!