Sausage Jambalaya Lafayette ward cook book

2 lb. smoked sausage
1/2 c. oil
1 large onion chopped
2 stalks celery, chopped
1 medium bell pepper chopped
2 c. water
Salt to taste
black pepper and cayenne to taste
Green onions and parsley to taste
2 c. uncooked rice

Cut smoked sausage into 4 inch links and boil in 2 quarts of water for 25 minutes. Pour out excess water and slice sausage into bite size pieces. Brown sausage in heavy skillet in cooking oil until well browned. Add onion, celery and bell pepper and cook until onion is transparent.

Add rice and water, along with seasonings; cover and cook over low heat stiring frequently. Add green onions and parsley right before serving. (If rice does not eem to be cooking thoroughly the process, continue adding water in small amounts until cooked and no longer mushy maybe 1 hour).