Jambalaya
1 pound smoked sausage, sliced
2-1/2 to 3 pounds shrimp or chopped ham
1 small can tomato sauce
1 can beef broth
1 can or one package onion soup
1 stick real butter
2 cups uncooked Uncle Ben’s Converted Rice
1 bunch green onion, chopped
2 large onions, diced
1/2 bunch parsley, sliced
3 ribs celery, sliced
1 large bell pepper, any color, diced
1 teaspoon Tony Chachere’s Original Creole Seasoning
Put all ingredients directly into a roasting pan. Mix together.
Sprinkle with Creole seasoning to taste. Bake uncovered at 350 degrees for 1 hour. Stir every 15 minutes until done. Serve immediately.
Serve with hot French bread, green salad and a light dessert.
Source: Deborah Barrios Plessy, Pensacola