Quasi-Jambalya
prep time: 00:15 cook time: 00:20 serves: 4 - 5 cost: $3.80
	I made this recipe up one day when I was craving jambalya. It actually turned out totally different from the authentic New Orleans kind, but I really liked it anyway.
1 red bell pepper 1 green bell pepper 1 medium onion 3 cloves garlic 1-2 hot chili peppers or chili sauce 8" smoked sausage or kielbasa 1/3 c olive oil 5 c rice 8 c water 1 -2 t black pepper 1/4-1/2 t cayenne pepper 1 t salt 1/4 c fresh chopped parsley	Finely chop peppers, onion, garlic, and chili peppers (a food processor makes this much easier). Cut sausages into quarters lengthwise and then into 1/4" slices. Heat oil in a large pan. Add all chopped ingredients, rice, and spices and fry for about 2 minutes over medium heat, stirring constantly. Add water and stir. Bring mixture to a boil, stirring occasionally, then lower heat, cover and simmer for 15-20 minutes until rice is tender. Stir occasionally to prevent rice from sticking to the bottom of the pan.
"This dish is an instrumental part of the passage to adulthood for native New Orleanians." Margaret Mead [from her book Coming of Age in New Orleans]