Kit's Jambalaya

 (serves 4, or 2 voracious fishermen)

2 T butter

Shrimp and sausage ready to go!

2 T olive oil

1 T special BA spice (or Emeril’s)

1 C long grain rice (uncooked)

½ C chopped onion

1 T minced garlic

2 cans Rotel

2 C chicken broth

1 C V8 (2 small cans)

½ to 1 C frozen, sliced okra (no okra?  use peas or zucchini or just do without--it will be fine)

8 oz wild caught shrimp (raw or cooked—peeled—about  10 big ones)

8 oz Polska kielbasa or andouille, sliced in bite size pieces—(these are already cooked) (about 2 sausages)

Salt and pepper if needed

Melt butter and oil in saucepan.  Add onion and garlic.  Sauté until cooked through.  Add rice.  Stir to coat and let sauté a bit (1 min or so to let it absorb flavors).  Add special spice, broth, V8, Rotel, and okra.  Cover and simmer on low for 20 minutes.  Toss, then add shrimp and sausage. Cook for an additional 5 minutes. Adjust seasoning and serve.

onions and garlic in butter and oil.

bubbling broth!

Cooking til done!