Jambalaya

Is it Cajun style or Creole style? Well it's sort of a cross between the two. I didn't use tomatoes as you would in Creole style but I did add equal parts water and rice in the creole style. Cajun style jambalaya usually calls for twice as much water as rice. Nothing fancy here just simple goodness. The holy trinity married with the andouille sausage, shrimp and spices is really all you need for a great tasting jambalaya.

Cook the sausage over medium heat for 8-10 minutes then set aside. Add a tablespoon of oil to the pot and cook the vegetable until soft, about 10 minutes. Add the andouille sausage back to the pot, add the shrimp, stir in the spices and cook over medium low heat for another 10 minutes. Add the rice and water and bring to a boil. After a boil is reached reduce heat to low, cover and simmer for 20-30 minutes until the water is absorbed and the rice is done.

What you will need.
1 Lb Andouille sausage
1 Lb Shrimp peeled and deveined
1 large onion chopped
1 green pepper chopped
1 red pepper chopped
3-4 ribs of celery chopped
2 tsp cayenne pepper
2 tsp black ground pepper
1 tsp white pepper
1 tsp oregano
1 tsp thyme
3 1/2 cups rice
3 1/2 cups water