Foofy's Jambalaya

I call it Foofy's because it's Michael's favorite dish that I make. He likes it so much that he actually learned to cook it himself...just in case he is stranded somewhere by himself and needs a Jambalaya fix!

1 large onion, chopped

1 large bell pepper, chopped

2 ribs of celery, chopped

3 tablespoons olive oil

2 14.5 oz cans of diced tomatoes

3 tablespoons Gumbo File

1/2 tablespoon red pepper flakes

1 1/2 tablespoons Tony Chachere's Cajun Spice

1 tablespoon garlic

3 cups of rice

6 cups of water

1 tube lite pan sausage

3 links of sausage, sliced thin

(we use Earl Campbell's Hot links and since they are shorter than average links we use about 10)

1. In a large pot, heat olive oli over medium-high heat.

2. Add onion, bell pepper and celery. Saute until soft.

3. Brown pan sausage in pot with veggies. Cook it down to ground hamburger consistancy.

4. Add diced tomatoes with liquid, Gumbo file, pepper flakes, Tony's spice, garlic, and water to pot. Bring to boil.

5. Add sausage link slices and rice. Sir constantly for about 10 minutes while boiling.

6. Cut off heat and place lid on pot. Let stand 10 minutes.

7. Remove lid, fluff with large fork and serve.

Yum!!