The Food - Jambalaya

From Scratch - Almost - Jambalaya

2 cups brown rice
1/4 cup olive oil
1 lb. Cajun style Andouille sausage
1 lb (more or less) shrimp, shelled and deveined
1 onion
1 1 lb.can white or kidney beans
Chile peppers
1 tbs. Spice Islands Louisiana Style Cajun Seasoning

Cook brown rice in a large heavy pan or dutch oven with 3+ cups of water and the Cajun spices.
(I add extra water because of the altitude)
Meanwhile, in a separate frying pan, sautee the onion, sausage, and chiles in olive oil until soft and cooked through.  (I am using the last of the chiles from the  garden: 1 sweet, 2 medium and 1 hot)
When the rice has absorbed almost all of the liquid, drain and add the beans to the rice to warm the beans. 
Turn off rice when liquid is absorbed and beans are warm.
When the sausage, chiles and onions are done, turn off the burner and then relight and add the shrimp for a last few minutes of sautee-ing.  When shrimp are uniformly pink, they are done. 
Combine all the ingredients in the dutch oven, stir and serve with a vegetable of your choice. 
I cooked yellow summer squash.