• 4 large potatoes, scrubbed not peeled
• Salt & Pepper
• Paprika
• 1/2 cup melted butter

• 1 cup sour cream
• 1 tsp. red wine vinegar
• 1tsp. sugar
• 1 tsp. mustard powder
• 1 tsp. celery salt
• 1 tsp. fresh herbs

Cajun & Creole : Ham and Sausage Jambalaya

• 2 tablespoons vegetable oil
  
• 1 (20-ounce) package kielbasa or other smoked sausage, cut into 1/2-inch slices
  
• 2 large onions, chopped
  
• 1 medium green pepper, chopped
  
• 1 cup chopped celery
  
• 2 cloves garlic, minced
  
• 3 cups chicken broth
  
• 1 (14.5-ounce) can diced tomatoes, undrained
  
• 1/2 pound cooked ham, cut into cubes
  
• 1 bay leaf
  
• 1 teaspoon Original TABASCO® brand Pepper Sauce
  
• 1/2 teaspoon dried thyme leaves
  
• 1/8 teaspoon ground allspice
  
• 1 1/2 cups uncooked rice
  

Heat oil in a large saucepan or Dutch oven over medium heat. Add sausage, onions, green pepper, celery and garlic and cook 8 to 10 minutes or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, TABASCO^® Sauce, thyme and allspice; simmer uncovered for 15 minutes.

Stir in rice; cover and simmer 15 minutes or until rice is tender, adding more broth or water if needed. Remove bay leaf before serving.

Makes 6 servings.