This is from the Dooky Chase cookbook with a few changes. (The book version is low fat. Ha!). I first went to Dooky Chase in the 80s when some taxicab driver picked a friend and I up outside some run down place with amazing food. He commented if we liked good N'Orleans cooking, we should go to Dooky Chase. The next day we did and I think we were both the worst dressed, in tie and sports coat and lightest complexions in the place. The food was amazing and it was one of the two things I worried about when the wash from Katrina caused the levies to fail. (The other was Xavier and my ex-graduate student who teached there.) We got to meet Miss Leah and the bread pudding was to die for. Every trip back I'm gone at least once.

1/2 stick butter*
1 chopped onion
3 cups uncooked rice
3 tbsp minced garlic
1 chopped green pepper
1 chopped red pepper
3 stalks chopped celery
6 cups water ( 3 water, 3 chicken stock)
2 tbsp thyme
1 tsp salt
2 tbsp cayenne
1 tbsp paprika
2 pounds 20-25 size shrimp
1/2 sliced cajun sausage

Melt the butter in a pot the can be sealed tightly and add onions. Cook until clear and soft. Add the rest of the solid less the shrimp. Mix well and cook 5 minutes. Add the liquids and then the rice. Return to a simmer and cook closed tightly 35 minutes. Open, toss rice and cook until rice is done (about 10 more).

1 pound oystter mushrooms
1/2 stick butter
salt to taste

Melt butter in wok and cook mushrooms until soft and golden colored. Salt and add to jambalya as prefered.**

* we were out of bacon fat.
** Ben doesn't like them or I'd just toss them into the pot.