Jambalaya

1/4 cup olive oil
2 cups diced onion
2 cups red or yellow bell peppers
2 stalks celery
1/2 cup chopped sausage
2 cups parboiled long grain brown rice
2 tbsp chopped garlic
1/4 tsp cayenne
2 tsp thyme
15oz can chopped tomatoes
4 cups shrimp, seafood, or chicken stock
2 lbs shrimp peeled and deveined
1/2 cup chopped parsley or sliced scallions cut at extreme diagonal

To parboil brown rice:
2 tbsp salt
2 cups rice

bring boil 3-4 cups water and salt
add rice
boil 15 minutes
drain

To make jambalaya:

oil in large pan high heat
add onions, bell pepper, sausage
season
brown
add rice, garlic, cayenne, thyme, stir 1 min
add tomatoes, stir 5 minutes
stir in stock
boil uncovered 20 min
add shrimp
cook 2-3 min
cover and rest for 10-20
garnish w/ parsley or scallions