Jambalaya

It's been pretty cold here the last couple of days. Granted, it is nowhere nearly as cold as Colorado was this time of the year, but I seem to notice it more up here because I am outside more often. And on a cold day, nothing sounds better than some spicy Cajun food...

Jambalaya

1 bundle of celery, chopped
2 pounds yellow onion, chopped
2 large bell peppers, diced
4 T. bacon drippings (or salad oil)
2 pounds tomatoes, diced
1 pound mushrooms, sliced
1 pound smoked sausage, in bite-sized pieces
1 pound smoked ham, in bite-sized pieces
1 pound shrimp
2 cups rice
1 can kidney beans, drained
Garlic salt to taste
Crushed red pepper to taste
Tabasco sauce to taste
Cayenne pepper to taste

Cook celery, onion, and bell peppers together in bacon drippings until the onions are transparent. Add tomatoes, mushrooms, sausage, and ham. Cook on low heat until all ingredients are soft, about 30 minutes. Add rice, shrimp, beans, and seasonings to taste. Cook over low heat until rice is tender, adjust seasonings again before serving.

Serve with saltine crackers and a good beer.