3 lb. shrimp
2 tbsp. oil
1 c. chopped onion
1/2 c. celery, finely chopped
3 cloves garlic, minced
2 c. beef broth or water
2 bay leaves
1 tsp. basil
1 tsp. salt
1/4 tsp. allspice
1 1/2 c. long grain rice
1 lb. smoked sausage
1 tbsp. butter
1 c. bell peppers, chopped
1 (16 oz.) can tomatoes
1/4 c. fresh parsley, chopped
1/2 c. green onions, chopped
1 tsp. thyme
1/2 tsp. cayenne pepper
1/8 tsp. cloves
1/2 tsp. chili powder

Peel the shrimp. Dice or slice the sausage and saute in oil and butter over low fire, about 5 minutes. Add onions, bell peppers, celery and garlic; slowly saute until tender. Stir in tomatoes, seasonings, rice and water. Add the shrimp and bring to a boil (to improve jambalaya, slice shrimp lengthwise into 2 pieces). Reduce the heat and cover. Cook over low temperature for 25-30 minutes. About 5 minutes before jambayala is finished. Add the green onions and parsley. Cook until rice is fluffy. Serves 6.