New Orleans Jambalaya

• 1 pound Andouille Sausage
• 1 large onion
• 1 green pepper
• 4-6 stalks of celery
• 2 cloves of garlic
• 1 - One pound can tomatoes (diced)
• 1 cup white rice (not Minute style)
• 1 - 14.4 oz can Chicken Broth
• 1 cup sliced ham (diced)
• 4 green onions, finely chopped (greens and all)
• 1/4 cup parsley
• 2 tsp salt
• 1/2 tsp pepper
• 1 tablespoon Tabasco sauce
• 1 tablespoon Joe's Stuff (or other Cajun seasoning)

Cut the Andouille sausages in half, lengthwise. Then cut each section into small, bite-sized chunks. In a large pan or roaster, saute the sausage for 5 minutes over medium heat until tender and slightly browned. Remove from pan and set aside.

Finely chop the "trinity" of onion, celery and green pepper. Saute the "trinity" in a small amount of oil, until tender.

Add the sauted Andouille Sausage, Garlic, Tomatoes (not drained), Chicken Broth, Ham.... oh, heck, just add everything except the Green Onion and Parsley.

Bring the mixture to a boil, then cover and simmer for 45 minutes over low to medium-low heat, stirring occasionally.

During the last 10 minutes, add the Green Onion and Parsley. Stir.

Serves 6. This freezes well, and tastes even better as a leftover.