Name: Sweet and Hot Jambalaya
Ingredients: 1 md Onion; chopped; 2 Stalks celery; chopped (up to); 5 Frozen hot peppers; chopped, from last years garden (Cherry; Hot Wax, Jalapeno's whatever); 4 Cloves garlic; minced; 1 c Dry white wine (I had Zinfandel on hand so I used it instead); 3/4 c Chipotle sauce (see recipe) or small can tomato sauce; 1/4 c Durkee's Red Hot sauce or any Cayenne sauce; 2 tb West Indian Flambeau sauce or your favorite hot sauce.; 1 1/2 c Uncooked rice; 1 lb Smoked sausage or andoiulle sliced about 1/8 inch thick; Salt and pepper to taste; Water; Olive oil for saute

1. The Principle of Non-Attachment – I will purchase or receive nothing that I cannot give away (Lk. 12:15; cf. 12:32-34; 16:13-25; 1 Jn. 2:15-17). 2. The Principle of Liberty – I will owe no man anything but to love him (Rom. 13:8; cf. Pro 22:7). 3. The Principle of Liberality – I will constantly seek to give away possessions for God’s glory (2 Cor. 8:3-5; cf. 2 Cor. 9:7; Luke 6:38). 4. The Principle of Recall – I will keep accurate records of God’s dealings with me financially in order to show others that God answers prayer and provides for His own (Mt. 5:16; Pro. 27:23-27). 5. The Principle of Security – I will save and invest only if God is leading, with the understanding that I will give it all away at His slightest instruction ( Mt. 6:19-20; cf. Prov. 28:8; 1 Tim. 6:9-11). 6. The Principle of Compassion – I will not pray for someone’s needs financially unless I am willing to be the instrument God uses to meet that need if He should desire (1 Jn. 3:16-18; cf. Jam. 2:15-17; Lk. 6:30, 38;2I Cor. 9:6-15; Prov. 28:27). 7. The Principle of Contentment – I will be content to live on whatever God chooses to provide, whether little or much (Phil. 4:11-13; cf. Prov. 30:7-9; Matt. 6:24-34; 1 Tim. 6:8).

Jim Elliff

CATEGORY	CUISINE	TAG	YIELD
Meats	Indian	Meat	4	Servings

INGREDIENTS

1	md	Onion; chopped
2		Stalks celery; chopped (up to)
5		Frozen hot peppers; chopped, from last years garden (Cherry; Hot Wax, Jalapeno's whatever)
4		Cloves garlic; minced
1	c	Dry white wine (I had Zinfandel on hand so I used it instead)
3/4	c	Chipotle sauce (see recipe) or small can tomato sauce
1/4	c	Durkee's Red Hot sauce or any Cayenne sauce
2	tb	West Indian Flambeau sauce or your favorite hot sauce.
1 1/2	c	Uncooked rice
1	lb	Smoked sausage or andoiulle sliced about 1/8 inch thick
		Salt and pepper to taste
		Water
		Olive oil for saute

INSTRUCTIONS

Date: Fri, 26 Apr 96 10:37:38 PST
From: "Chuck Beekman"
I basically started with Justin Wilson's Sausage Jambalaya recipe and
improvised from there.  Here is the recipe.  I halved the original.
In a 4 or 5 Quart sauce pan, saut onion and celery until onion is almost
clear, add peppers, and garlic and continue cooking a few more minutes
until onion is clear.
Basically just add wine and then everything else and enough water to cover
by about half inch. Stir well cook uncovered on Med/Med high heat until
most of the liquid is absorbed, stir several times. Reduce heat to low/low
and cover tightly and continue cooking for 45 minutes. Don't peak and don't
stir until done.
CHILE-HEADS DIGEST V2 #306
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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