Crazy Cajun Garlic Jambalaya

Source: Charley Addison, Crazy Cajun Enterprises, Cobb, California

1 pound breakfast sausage (country style)
1 1/2 cups diced smoked ham or tasso (to make tasso, pound
    coarse black pepper into large piece of ham before dicing)
1/2 cup chopped bell peppers
1 teaspoon Cajun powder or to taste
1 cup chopped onions
1/2 cup chopped cloves of garlic
2 chopped celery ribs
2 cups long grain rice
3 cups chicken broth or stock
1 (12 ounce) jar Crazy Charley Hot or Mild Piquante, or any quality salsa
1/2 cup chopped green onions with tops
1/2 cup chopped fresh parsley

Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet, drain fat.

Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.

Add rice and stir until rice is mixed in and coated with sausage and vegetables.

Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.

Add fresh chopped onions and parsley and fluff with a fork just before serving.

Serve with French bread and a garden salad.

Serves 6