SHRIMP AND SAUSAGE JAMBALAYA
Darryl Butler Jr.
½ c. butter
1 chopped onion
1 green pepper, diced
3 cloves garlic, finely chopped
1 tsp. cayenne pepper
5 lb. jambalaya rice
4 lbs. medium size shrimp, peeled and deveined
3 lbs. beef sausage, sliced thin
Put butter in saucepan; add onions, green pepper, garlic and salt. Sauté until brown and then add sausage. Cook 10 minutes. Add some water (enough water in which to cook the rice); bring to a boil for about 15 minutes then add rice and cayenne pepper. Simmer until rice is tender. Add shrimp and heat for about 5 minutes.