Recipe for cooking crazy cajun garlic jambalaya

Recipes from Cajun Country :: Cajun Jambalaya, Gumbos and Chilies

Source: Charley Addison, Crazy Cajun Enterprises, Cobb, California

1 lb. breakfast sausage (country style)
1 1/2 (one and one-half) c. diced smoked ham or tasso (to make tasso, pound
    coarse black pepper into large piece of ham before dicing)
1/2 c. chopped bell peppers
1 tsp. Cajun powder or to taste
1 c. chopped onions
1/2 c. chopped cloves of garlic
2 chopped celery ribs
2 c. long grain rice
3 c. chicken broth or stock
1 (12 ounce) jar Crazy Charley Hot or Mild Piquante, or any quality salsa
1/2 c. chopped green onions with tops
1/2 c. chopped fresh parsley

Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet, drain fat.

Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.

Add rice and stir until rice is mixed in and coated with sausage and vegetables.

Add broth and Piquante, bring to boil. Cover and simmer for 20 mins. or until rice is tender. Let stand five mins. covered.

Add fresh chopped onions and parsley and fluff with a fork just before serving.

Serve with French bread and a garden salad.

Serves 6