• 1 pound cubed smoked ham
• 1/2 pound very hot New Orleans style sausage, cut into 1/2 inch
• 1/2 pound smoked sausage, cut into 1/2 inch pieces
• 1 cup onions, chopped
• 3 cups uncooked rice
• 1/2 cup green peppers, chopped
• 1/4 cup scallions, chopped
• 4 cups boiled water
• 1 tablespoon parsley, chopped 
• 1 teaspoon garlic, chopped
• 1 teaspoon salt
• 1 teaspoon thyme
• 1/2 teaspoon paprika
• 1 bay leaf
• 1 pound medium shrimp, peeled and deveined

In 3 quart saucepan, combine ham, sausages and onions over medium heat. Saute 8 minutesor until onion is soft. Stir in rice, green pepper, scallions,the boiling water, parsley, garlic, salt, thyme, paprika and bay leaf. Mix well.

Boil 5 minutes. Over low heat, cook jambalaya covered, 20 to 25 minutes or until rice is tender, adding shrimp the last 8 minutes.

With large fork, fluff rice and evenly distribute ingredients.

Note: Use chaurice, churizo, or andouille sausage, available at Spanish and specialty stores.

• 6 tablespoons butter
• 3 tablespoons flour
• 1 cup onions, chopped
• 6 green onions, chopped
• 1/2 cup bell peppers, chopped
• 1/2 cup celery, chopped
• 2 cups water
• 3 pounds shrimp, peeled, deveined
• 1/4 cup parsley, chopped
• 1 small bay leaf
• salt and pepper to taste
• tabasco sauce to taste
• rice, cooked

In a skillet, melt the butter and stir in flour. Cook, stirring constantly, until this is a rich brown. Add the vegetables and cook until tender. Stir in water, shrimp, parsley and seasonings. 

Simmer uncovered 20 minutes or until the shrimp are done.

Serve over hot rice. Serves 4 to 6. 

Sauce: 

• 8 oz lump crab meat 
• 8 oz crayfish meat or small cooked shrimp
• 1 1/2 cups heavy cream
• 4 tablespoons butter
• 1 teaspoon creole mustard
• 2 dashes of cajun seasoning 
• 6 sprigs of fresh parsley, diced
• salt and pepper to taste

You'll also need 4 fillet of fish and 2 cups of white rice.

Heat oven to broil, place non stick sprayed fish fillets on cookie sheet. Sprinkle top of fish with Zatarans Creole seasoning. Broil until done.

* If you don't have redfish, talapia is just as good.

Put rice on to cook while you prepare sauce.

Prepare sauce:

In stainless pan simmer the cream, butter and mustard over medium heat until cream is reduced and begins to thicken. Stir constantly! Add crab, shrimp and/or crayfish, parsley, cajun seasoning and salt and pepper. Remain on the heat until mixture is hot.

Put fish on a bed of white rice and pour sauce over top. Serve with the vegetable of your choice.

Sauce makes about 4 servings. 

• 2 tablespoons olive oil
• 1/2 cup onion, chopped
• 1/2 cup celery, chopped
• 1 can (13 3/4 oz) chicken broth 
• 1 clove garlic, minced
• 2 cans black eyed peas, drained
• 8 oz kielbasa, thinly sliced
• 1 cup rice, uncooked
• 1/4 teaspoon crushed red pepper

Heat oil in a large skillet. Add onion, celery and garlic. Cook 8 to 10 minutes until tender. Stir in remainder of ingredients. Heat to boil; reduce heat and cover. Stirring occasionally simmer for 30 minutes or until liquid is absorbed.

Makes about 6 servings.