God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
Jesus is the pioneer [when suffering]. His passion began with sorrow, betrayal, and abandonment: “Father, let this cup pass from me.” The silence of a lamb before its shearers. “My God, my God, why have you forsaken me?” “I am thirsty.” This sufferer loved His enemies, as we are called to do. “Today you will be with Me in paradise.” “Father, forgive them, for they do not know what they are doing.” “Woman, behold your son…Behold your mother.” It wrapped up in commitment and hope: “It is finished.” “Into your hands I commit my spirit.”
The true Christian is one whose religion is in his heart and life. It is felt by himself in his heart. It is seen by others in his conduct and life. He feels his sinfulness, guilt and badness, and repents. He sees Jesus Christ to be that Divine Savior whom his soul needs, and commits himself to Him. He puts off the old man with his corrupt and carnal habits and puts on the new man. He lives a new and holy life, fighting habitually against the world, the flesh and the devil. Christ Himself is the cornerstone of his Christianity. Ask him in what he trusts for the forgiveness of his many sins, and he will tell you in the death of Christ. Ask him in what righteousness he hopes to stand innocent at the judgment day, and he will tell you it is the righteousness of Christ. Ask him by what pattern he tries to frame his life, and he will tell you that it is the example of Christ. But, beside all this, there is one thing in a true Christian which is eminently peculiar to him. That thing is love to Christ.
Cut the chicken and sausage into small or smaller than bite-sized pieces.
Season the chicken with salt and pepper ( I do this rather generously: 1 t
pepper, 2 t salt, possibly more) Using a dutch oven on the stovetop, Cook
chicken and sausage in small amount of oil until the chicken is done; about
15 minutes. Remove the meat from the pan and set aside.
Saute the onion, celery and green pepper until tender crisp. Add the
chicken broth, rice and cayenne pepper. Heat until the broth starts to
bubble, then stir the meat back in. Turn the heat down low and simmer with
the lid on for 30 minutes. DO NOT STIR during this time or some of the
rice will rise to the top out of the liquid and you'll get crunchy
jambalaya.
After the 30 minutes are up, stir in the tomato paste. Then stir in the
green onions and tomatos. Serves a family or more.
Posted to MC-Recipe Digest V1 #212
Date: Thu, 22 Aug 1996 13:56:25 -0500 (CDT)
From: Sandy Vavrinek Seehusen <sandyv@tampico.cso.uiuc.edu>
NOTES : If you are adding shrimp, I usually cook is separately and add
it just before or with the paste. If you cook chrimp too long it
gets rubbery. It also doesn't keep well, if you don't plan to eat
it all at one sitting. If you are using other seafood in place of
or in addition to the chicken, you can add that at the normal meat
addition, but I don't make this version so I don't have any words
of wisdom.
A Message from our Provider:
“Jesus Christ: the name on everybody’s lips”
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