This recipe has been passed down through my family. Everyone has their own unique way of making it. Some of the ingredients have been changed to suit my tastes, but the basic recipe is the same. I never measure the ingredients, so what I have down is estimated. Add or take away to suit your tastes.

1 med. onion, chopped
1 green pepper, chopped
2 stalks celery, chopped
4 cloves garlic, pressed (I use Cajun garlic)
1/4 c. butter (or olive)
1 lb. smoked sausage, sliced; ham, diced or chicken, cut in sm. pieces; you can use either of these, I prefer the sausage
1 can tomato puree - 1 can water
1 can tomato sauce
2 cans tomato paste
1 tsp. cayenne pepper
Salt to taste
1 tbsp. Cajun seasoning
1/2 tbsp. jambalaya seasoning
2 c. uncooked rice

Saute meat in butter or oil until very brown, scraping bottom of pot (use large pot). Add onion, scrape and saute 5 minutes. Add celery, scrape and saute 5 minutes. Add green pepper, scrape and saute 5 minutes. Add garlic, scrape and saute 5 minutes. Add seasonings one at a time like vegetables. Add tomato puree, sauce, paste, water and rice. Mix well.

When almost boiling, stir well and lower heat to low. Cook until rice is done and liquid is absorbed, about 2 1/2 hours, stirring every 20 minutes or so. Taste after 1 hour, add salt or pepper as needed. Serve with tossed salad and French bread.