Amelia's Cajun Jambalaya

Due to our trip to New Orleans, I would like to add a new recipe that’s a definite favorite:

Amelia’s Cajun Jambalaya

Ingredients:
1. 2 boxes Zatarains Jambalaya mix
2. 1lb. ground sirloin
3. 1pkg beef or pork sausage link
4. 1/2stk real butter
5. 1 drop crab boil(secret ingredient)
6. 1/2Bell Pepper
7. 1 garlic clove
8. 1 celery stalk( not the whole celery stalk, just 1 stick)
9. 1 6oz. carnation chili peppers(an added variation if preferred)

Cut the beef or pork sausage link into approx. ¼ to ½ “slices, then sauté until fully cooked and set aside.

Combine the following in a skillet:

Ground sirloin, bell pepper (chopped fine), 1clove of garlic (smashed and chopped),
Celery stalk (chopped fine), can of carnation chili peppers.
Cook sirloin and veggies until sirloin is good and brown. Then, drain grease from sirloin.

In a large pot, add water(approx. 2 cups per box), the jambalaya mix, real butter; bring to a boil over medium high heat.

While rice is boiling, add 1 drop of liquid crab boil (just to give a hint of Cajun flavor).
When the rice is almost done add the ground sirloin and the sautéed sausage.
Cook until the rice is soft and done and the water is gone, stirring frequently.