6 lb. meat (cooks choice of chicken, sausage, rabbit, squirrel, etc.) cut up
Cook oil, enough to brown meat (1 or 2 cups) depending on meat
1 1/2 lb. onions (approx. 4 med. sized), chopped
1/2 clove garlic, minced
1/2 bell pepper, chopped
1/2 bunch shallots, chopped
1 1/4 oz. Worcestershire sauced (i.e., 1/4 of 5 oz. bottle, approx. 2 1/2 tbsp.)
3 lb. rice (6 c.) preferably long grain
Water
Salt and pepper to taste

Sausage will brown in own fat, and needs no extra, or very little oil to brown.

Brown meat in cooking oil. Add onions and brown. Add water, using two parts water to one part rice (rice to be added later). Add salt, pepper and Worcestershire sauce. Bring to a rolling boil for 15 minutes. Add rice to pot (boil will reduce). Bring to brisk boil again, reduce fire as low as possible and cover pot.

A half hour after fire is reduced, turn jambalaya over - do not stir, as this will break up rice and other ingredients. Cover again, cook 15 minutes longer over low fire, then serve. Makes enough for 12.

Champ Mire recommends that when leftover jambalaya is reheated, it be sealed in foil and allowed to heat slowly in the oven.