Breakfast of Champions

Shrimp and Sausage Jambalaya. Good for what ails you, especially with an extra dose of cayenne.



1 lb hot sausage
1 large onion, coarsely chopped
salt to taste
1 14 oz can diced tomatoes
1 tsp cayenne pepper
1 tsp white pepper
1 tsp black pepper
1 cup uncooked rice
1 large green bell pepper, chopped
1 to 2 cloves garlic (I usually double the garlic and half the salt), minced
2 pounds raw shrimp
3 stalks celery, chopped
3 cups chicken broth
3 Tbsps butter

Cut sausage into 1/4" slices.
Cook sausage until browned - transfer to a plate and set aside.
Melt butter over medium-high heat.
Add onion, celery, green pepper, garlic and saute 5 to 7 minutes.
Add rice, cayenne, white and black peppers and stir.
Add chicken broth, tomatoes, and sausage. Bring to a boil.
Reduce heat and simmer until rice is tender and most liquid is absorbed.
Add shelled, deveined shrimp and cook until pink.

Mmmmm, mmmmm, good.