CREOLE JAMBALAYA WITH SAUSAGES
Reading edition
1 C rice
½ lb. or more sausages
1 large onion
1 clove garlic
½ lb. tomatoes
½ chilli pepper
salt
pepper
cayenne
butter
Cook rice and let stand so that the water will evaporate and the rice will be dry. Chop onion and garlic and fry to a light golden colour in butter. Quarter the tomatoes and add to the onion, crushing them to extract the juice. Fry the sausages separately and when done cut in 2 inch lengths. Put the cooked rice in a deep pan, add the fried onion, garlic and tomatoes, and the butter in which they were cooked. Add the sausages, mix well, season with salt, pepper, dash cayenne and finely chopped chilli pepper. Cover and simmer very gently for 30 minutes, stirring often. Serve very hot.
