Glenn's Jambalaya by Judy Williams

1 pkg. hickory smoked pork (Tasso), diced
1/2 lb hickory smoked sausage cut in 1/4 inch slices
12 red bell pepper, chopped big
1/2 yellow bell pepper, chopped big
8 oz. sliced mushrooms
2 med onions chopped
1 lb crawfish tails
1 1/2 cup of un-cooked rice
3 cups chicken broth


In large frying pan, coat bottom with cooking oil then add bell peppers and 1/2 the package of mushrooms and diced tasso. Simmer for 10-14 minutes then add smoked sausage and onion. On another burner, cook the rice in the chicken broth with the other 1/2 package of mushrooms. Simmer meat and seasoning another 10-15 minutes then add crawfish tails. Simmer 5-10 minutes then 3-4 minutes before rice is cooked add the meat and seasoning mix well. Remove from heat and let it sit for 5 minutes before serving.

Variations: This dish can also be made with shrimp and chicken. It is often made with a mixture of sausage and some other meat such as shrimp, crawfish or chicken. Some people also add tomatoes to theirs. Spice it up with some red pepper! You can also add other seasonings such as garlic and green onions.