Jambalaya
		2 - 4oz Andouille Sausage (or hot links), sliced 1/8 C Olive Oil 1 1/2 C Onion, diced 1 1/2 C Celery, diced 1 1/2 C Green Bell Pepper, diced 3 Tbsp Garlic, fresh chopped 2 - 28 oz Cans Whole Peeled Tomatoes in Juice- Pureed 1 - 28 oz Can Diced Peeled Tomatoes in Juice (drain but reserve liquid) 1 - 14.5 oz Can Diced Peeled Tomatoes in Juice (drain but reserve liquid) 2 1/2 C Water 1 tsp Black Ground Pepper 1 tsp Salt 1/2 tsp Cayenne Pepper 1 tsp Thyme 2 Bay Leaves 12 oz Raw Shrimp 12 oz Chicken Meat, cooked & diced 8 oz Ham, diced 8 oz Crawfish Tails, cooked
	Note:  You may use any combination of meats, but I feel the sausage is most important for full flavor.   This dish was originated to use up leftovers. i.e. Friday’s shrimp and crawfish feed, Saturday’s roast chicken and Sunday’s early ham dinner after church… then Monday you have Jambalaya. Sauté sausage in olive oil over low heat, approximately 5 minutes. Add celery, onion and bell pepper and continue sautéing 5 more minutes.  Add garlic, then sauté another 5 minutes. Add pureed peeled tomato, juice from diced tomato and water then increase heat to a boil. Add both peppers (black and cayenne), thyme, bay leaf and salt. Reduce to medium heat and simmer 15 to 20 minutes Add diced tomato, continue to simmer another 15 minutes. Add remaining meat ingredients and cook until shrimp are just done (about 7 to 10 minutes). Ladle into bowls around white or dirty rice.