Had some friends over a couple of weekends ago to show off the new house and the new baby, when one of our guests asked for my jambalaya recipe. "I posted it on my website, so you can get it from there," I said. But I had misremembered. So here it is, for the first time.

This recipe originally came to me by way of a good friend during our college years. I have no idea where he got it. He was a master at trying out new recipes and fine tuning them by using his housemates (including me) as guinea pigs.

Over the years, I've made a few modifications to the recipe, myself. In general, my cooking is not known for its subtlety (whereas my friend's is). What follows is a very basic, easy-to-follow recipe for a spicy, hearty rice-based dish full of flavor, meat & veggies, and kick:

In a big pot (I use a 5 quart cast iron kettle, and it *just barely* holds everything), saute:

1 big white Onion (chopped coursely)
2 Green Peppers (ditto)
6 Cloves (or more) Pressed Garlic
4 Ribs Celery
6 Green onions

(I usually throw a few dashes of hot sesame oil into the kettle as part of my saute ritual)

Then add
1 big can (20 oz) of Tomatoes (squished)
3 and 1/2 cups chicken broth (I sometimes use chicken bouillon made with white wine)
and cook for a bit.

Then, add
1 pound polish sausage (I prefer the precooked, all-beef style. You may also use Andouille sausage, as is tradition.)
1 cup cubed ham (whatever. I chop up a big ham steak.)
a chicken breast or two (or shrimp, or whatever. One pound. -- see note below)
2T parsley
and cook a while more.

Add
1/4 cup worchestershire sauce
4t tobasco (I sometimes double this)
3t thyme
and cook 20 minutes

Add 2 cups rice (I use jasmine rice)
Cook 25 minutes

And that's it! Enjoy!

***Lately, for the chicken, I've taken to cutting up the chicken and cooking it in a separate pan in Allegro Hot & Spicy marinade, and then just dumping it all into the kettle. Very, very tasty.