Elswet's Jambalaya Rice

• garlic cloves↗2

  minced

• celery, stalk and leaves↗1⁄2 cup

  minced

• bell pepper, red and green↗1⁄2 cup

  minced

• whole onions↗2

  1 white, 1 purple, finely chopped

• rice↗2 cups

  uncooked measurement, cooked, rinsed, and drained

• tomato sauce or fresh tomatoes, diced↗8 ounces

  precooked and set aside

• salt↗1 teaspoon
• pepper↗1⁄2 teaspoon
• oregano↗1⁄2 teaspoon
• sage↗1⁄4 teaspoon

  rubbed

• cayenne pepper↗1⁄2 teaspoon
• vinegar, balsamic↗1 tablespoon
• cheese↗4 ounces

  diced, use your favorite type and brand of colorful cheese, Velveta Cheddar etc

• milk↗2⁄3 cup
• smoked sausage↗1 lb

  cut into disks, and then quartered

• teaspoon sassafras leaves, ground ... otherwise known as gumbo file'1⁄2

Step-by-step instructions

1. 1

   JAMBALAYA RICE -- In a fairly large pot, cook your sausage over medium heat. When done, remove to draining plate, and set aside.

2. 2

   Into the sausage oil, toss the garlic, onions, peppers, and celery and saute until opaque [about half translucent, or half done].

3. 3

   Add in the cooked rice, tomato sauce, salt, peppers, other spices, balsamic vinegar and stir until fully blended, add the sausage and stir again. Continue to cook over a low heat while you prepare the cheese sauce.

4. 4

   CHEESY ROUX -- Over a low-medium heat, melt diced cheese with the milk and the gumbo file', stirring slowly and continually, until cheese and milk are creamy.

5. 5

   Pour over Jambalaya and stir until blended. Serve hot. Goes great with cheesy biscuits. It also serves well as a side dish with any seafood, or as a main dish using seafood [shrimp, clam, oysters, fish, etc] or small cut bite size chicken in place of the sausage!