Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         smoked sausage or andouille -- sliced
   2                    onions -- chopped
     1/2  cup           finely chopped celery
   1                    bell pepper -- chopped
   1      can           tomatoes -- (28 ounces)
   2                    bay leaves
     1/2  teaspoon      basil
     1/2  teaspoon      thyme
     1/2  teaspoon      chili powder
   4      cloves        garlic -- chopped
   1      can           beef consommé -- (10 1/2 ounces)
   2                    soup cans of water
                        salt and pepper
                        Tabasco to taste
   2      cups          raw rice
     1/2  cup           finely chopped green onion
   2      tablespoons   minced parsley

Preparation:

In a deep frying pan or Dutch oven, brown the sausage. Remove and drain. Sauté onions, celery, and bell pepper until tender. Mix in tomatoes, bay leaves, basil, thyme, chili powder, and garlic. Add consommé and water. Bring to a boil, reduce heat and simmer 40 minutes. Add sausage, salt, pepper, Tabasco and rice. Cover and cook slowly until rice is tender, stirring occasionally. As rice begins to absorb the moisture, the jambalaya might get too dry. If so, add a little more water. Stir in green onion and parsley 20 minutes before serving and let stand.