Jambalaya

Jambalaya

2 pounds sausage, sliced
1 onion, chopped
1 green pepper, chopped
1 tsp garlic powder
4 celery ribs, diced
1 butter stick
6 cups water
1 1/2 - 2  cups rice
1/2 cup black rice, optional
2 cups tomatoes (you can use fresh or canned)
1-2 tablespoons creole seasoning**

Saute butter, garlic, onions, pepper, celery, and sausage in margarine, in a large crockpot sized pan, until onions and celery are soft.  Add tomatoes, water, rice, and creole seasoning**.  Bring to a boil, reduce the heat and simmer for 30 minutes or until the rice is cooked.

**Use creole seasoning to taste.  The more you add, the spicier it will be.

NOTE:  I don't use shrimp at my house because I have a daughter who is allergic to shellfish.  Many Jambalaya recipes have shrimp in them.  You can definitely use shrimp in this recipe.  Add it when you add the tomatoes, water, rice, etc.  Just bring it to a boil for 10 minutes and then add the rice.  If you want to add shrimp, you will want to adjust the amount of sausage you put in.  You could do 2 pounds shrimp and 1/2 pound sausage or whatever you like.  You could also experiment with other types of meats.

Also, You can use any kind of rice.  Most of the time I have usually just put brown rice in.  The last time I made it I put 1 1/2 cups brown rice and 1/2 cup black rice.  It made for such an interesting look.  It was fun.  It didn't affect the flavor at all.