Name: Meaty Jambalaya
Ingredients: 1 Stalk sliced celery; 2 Diced green peppers; 2 Diced jalapeno peppers; 2 Onions; thinly sliced; 4 tb Butter; 1/4 lb Bacon; chopped; 2 Cloves garlic; minced; 1 lb Smoked sausage; diced; 2 lb Shrimp; peeled and deveined; 1 1/2 ts Salt; 1 ts Hot pepper sauce; or more, to taste; 1 tb Garlic Pepper Sauce; or more, to taste (we order Tony Chachere's) (up to 2); 1/2 ts Chili powder; to taste; 2 ts Sugar; or less, to taste; 1 ts Onion powder; 10 oz Beef broth (preferably homemade); 1 cn Rotel tomatoes w/diced peppers; 2 c Cooked rice (up to 3)

It is greatly to be feared that there are multitudes in Christendom who verily imagine and sincerely believe that they are among the saved, yet who are total strangers to a work of divine grace in their hearts. It is one thing to have clear intellectual conceptions of God's truth, it is quite another matter to have a personal, real heart acquaintance with it. It is one thing to believe that sin is the awful thing that the Bible says it is, but it is quite another matter to have a holy horror and hatred of it in the soul. It is one thing to know that God requires repentance, it is quite another matter to experimentally mourn and groan over our vileness. It is one thing to believe that Christ is the only Savior for sinners, it is quite another matter to really trust Him from the heart. It is one thing to believe that Christ is the sum of all excellency', it is quite another matter to LOVE HIM above all others. It is one thing to believe that God is the great and holy One, it is quite another matter to truly reverence and fear Him. It is one thing to believe that salvation is of the Lord, it is quite another matter to become an actual partaker of it through His gracious workings.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Meats	Wisconsin		1	Servings

INGREDIENTS

1		Stalk sliced celery
2		Diced green peppers
2		Diced jalapeno peppers
2		Onions; thinly sliced
4	tb	Butter
1/4	lb	Bacon; chopped
2		Cloves garlic; minced
1	lb	Smoked sausage; diced
2	lb	Shrimp; peeled and deveined
1 1/2	ts	Salt
1	ts	Hot pepper sauce; or more, to taste
1	tb	Garlic Pepper Sauce; or more, to taste (we order Tony Chachere's) (up to 2)
1/2	ts	Chili powder; to taste
2	ts	Sugar; or less, to taste
1	ts	Onion powder
10	oz	Beef broth (preferably homemade)
1	cn	Rotel tomatoes w/diced peppers
2	c	Cooked rice (up to 3)

INSTRUCTIONS

In a large pot fry together butter and diced bacon. Add and cook celery,
green peppers, jalapeno peppers and onion. Add the garlic and smoked
sausage; cook 5 minutes longer.
Add remaining ingredients, except for shrimp and rice, cover and cook until
flavors have an opportunity to blend and develop. Right before serving, add
the shrimp and cook just until they turn pink and firm.
Serve immediately with rice. Have additional hot sauce to splash on the
Jambalaya available on the table. (Might want to pop open a cold brewski,
though - weird as it sounds - I prefer milk! Of course, I'm in Wisconsin!)
This is VERY good stuff!
Posted to Bakery-Shoppe Digest V1 #233 by "Peggy L. Makolondra"
<[email protected]> on Sep 13, 1997

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