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			    J A M B A L A Y A
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	jam-ba-laya, 1: rice cooked with ham, sausage, chicken,
	shrimp, or oysters and seasoned with herbs  2: a mixture of
	diverse elements
		-Webster's Collegiate


	Jambalaya is one of those dishes that can be altered greatly
	to use whatever you have around, so feel free to improvise.
	This is an easy and tasty combo that my friend Matthew Rice
	threw together.  He did most of the cooking, so I've had to
	guess at some of the quantities.


	Ingredients:

	Chicken, sausage, shrimp (and/or smoked pork, oysters, etc.)
	Onion, green onion, garlic, bell pepper, (and/or celery,
	  tomatoes, etc.)
	Chili powder (or gnd.  chili + seasonings), oregano, basil,
	  thyme, nutmeg, allspice, black pepper, cayenne, salt
	Rice, water, oil


	Method:

	Boil shrimp in a little water for a minute to make easier to
	peel.  Peel and set aside.  Optionally save the water for
	later.

	In a Dutch oven or pot, begin to cook the sausage, browning
	on all sides.  This should supply most of the grease needed.
	If the sausage is not sliced, break it up as it cooks.  Or,
	remove casing before cooking.  Add oil if necessary, or if
	not using sausage.  Use medium-high heat.

	Chop onion, add to sausage, saute.

	Chop bell peppers and garlic, add.

	Add spices and salt.

	Dice chicken and add, stirring occaisionally.  Add more oil
	if necessary.  Cook thoroughly.

	Chop green onions, add.

	Add rice (no water yet), additional oil if necessary, saute
	for two or three minutes.

	Add water and shrimp, bring to a boil.

	If finishing in an oven, transfer to pre-heated oven, bake
	covered at 350^ for an hour or so, until all water is
	absorbed.  If not using a Dutch oven, transfer to one or more
	covered caseroles to bake.

	If not using an oven, cover pot, adjust heat to low, cook
	until water is absorbed.  This method makes a mushier
	jambalaya, so you might want to use less water.

	Serve with Hot Sauce!


	Approximate quantities:

	1/2 to 1 lb. pork sausage (polish, Italian, cajun, etc.)
	1/2 to 1 lb. boned chicken
	 1 or 2 doz. shrimp

	    2 med. yellow onions
	         1 green bell pepper
	         1 red bell pepper (optional)
	   1 bunch green onions (approx. 2 cups chopped)
	3 or 4 lg. cloves garlic

	1 to 2 Tbsp. chili powder, or if using ground chili, add some
		cumin and more salt
	  1 tsp. each dried oregano, basil, and thyme (adjust to taste)
	  1 tsp. Italian seasoning (optional)
	1/8 tsp. gnd. nutmeg
	1/4 tsp. gnd. allspice
	1/2 tsp. gnd. black pepper
	  1 tsp. salt, if needed
	1/4 tsp. gnd. cayenne pepper, if needed (sausage might add
		enough hotness)

	 1 lb. white rice (approx 2 1/3 cups uncooked)
	3 cups water and/or shrimp stock (try not to add too much
		water, you don't want this to be too mushy!)


	1/97, D.Singer