1 large onion
1 bell pepper
3 cloves garlic
1-2 stalks of celery
1-2 lbs sausage (kielbasa type)
1 bunch of scallions
1/2 C flour
1/2 C butter or olive oil
6 C water
3 C rice
1 T salt
1 T Kitchen Bouquet (a liquid seasoning - or make a substitute with 1&1/2 tsp. Worcestershire sauce and 1&1/2 tsp. soy sauce)
1 T parsley
Cayenne pepper, to taste
Chop the onion, bell pepper, garlic, and celery, and sauté in a skillet until soft.
While the vegetables are sauteing, cut the sausage into chunks or slices, as desired.
Remove the veggies from the skillet (put in a bowl), put the sausage in, and brown. While the sausage is browning, chop the scallions. When the sausage is browned, turn the heat off and let it sit.
Make a roux (see below) with the flour and butter or olive oil in a large pot or Dutch oven (large enough to hold the jambalaya).
(For the uninitiated, this is how you make a roux (pronounced "roo"): Put the flour and butter or olive oil in the large pot and heat on low to medium heat, stirring CONSTANTLY, until it’s a dark brown. Be careful not to burn it! If you burn it, throw it out and start over.)
When the roux is ready, add the chopped scallions and parsley, and stir for a couple of minutes or so, until the scallions are soft and it smells wonderful. Add 1 cup of the water and continue stirring for a few minutes until the roux "comes back" (should be like a thick soup). Add the sautéed veggies, the rest of the water, and all the other stuff except the sausage.
Bring the whole mess to a boil, then turn down the fire to pretty low, and add the sausage. Simmer covered for about 45 minutes. Serves 6-8.