Jambalaya

This is the bayou version of the Spanish paella. It can be different every time you make it, but there are some basics that must be in the dish: onion, garlic, sausage, okra, rice, another meat, tomato, bell and cayenne pepper.

INGREDIENTS
2    tablespoons olive oil
1    cup chopped white onion
1    cup chopped celery stalk and greens
3    cloves garlic, minced
1    cup bell pepper (red, green, yellow, orange), ½ inch dice
2    smoked sausages, cut to ¼ inch coins (1 ½ to 2 cups)
1    cup sliced mushrooms, white or crimini
1    can (15 ounce) diced tomatoes with juice
1    cup okra, fresh or frozen, cut to ½ inch
2    cups ½ inch diced cooked meat (pork, chicken, turkey, shrimp)
1    teaspoon paprika (or smoked paprika)
¼ to ¾ teaspoon cayenne pepper (mild to hot)
1    tablespoon dried parsley
1    cup long grain rice (like Arborio)
1 ¼ cups chicken or turkey broth

METHOD

In a large skillet, warm the olive oil over medium heat. Add the onion, celery, garlic and bell pepper and cook for 7 to 8 minutes until tender. Do not brown. Add all the rest of the ingredients, mix well and bring to a boil.  Cover, reduce heat to low and cook for 15 minutes at a simmer. Use a spatula several times to mix the ingredients and get the rice off the bottom of the skillet so it doesn’t burn or brown. Remove from the heat and let it rest for 5 to 6 minutes so the rice can absorb all the liquid. Serve immediately to yourself and 3 to 5 friends.