1 and 1/2 cup short or medium grain rice, rinsed until the water runs clear
1/2 lb ground beef
1/2 lb ground pork
1 lb smoked sausage sliced
1/4 green bell pepper
1/4 red bell pepper
2 stalks celery
1-2 toes garlic
1/4 medium onion
Creole Seasoning (about 1 tablespoon or to taste) I use Tony Chachere
Cayenne pepper to taste
Onion powder, garlic powder and salt to taste
In a blender or food processor, put all of your “veggies” and your garlic with a little chicken stock and liquefy. Add enough chicken stock to equal 3 cups.
Brown your ground beef and pork with the onion powder, garlic powder and salt to taste, drain and put back into the pot.
Add your chicken stock and bring to a rapid boil. add the rest of the ingredients and bring back to a boil. Reduce heat to simmer and cover the pot, cook for 20 – 25 minutes. remove from heat and let sit 5 – 10 more minutes.
For Jambalaya, leave out the ground meats, and use chicken and seafood instead, some people like to use about 1/2 can tomato paste in their Jambalaya.