Andouille and Shrimp Jambalaya

With 'fat Tuesday' rapidly approaching, this is my take on a traditional Southern dish. Easy to make and delicious!

Take 1 lb of Andouille sausage, cut in 1 inch chunks and saute in a large saucepan. I use about 1-2 tablespoons of olive oil.   Andouille sausage, for the Yankee and Brit, is sort of like Keilbasa, except it isn't. It has larger chunks of meat, is laced with garlic, slightly smoky and very spicy. If I were desperate, say snowbound in Boston, I might try a high grade Keilbasa with some hot sauce.

Add about 1/2 cup coarsely chopped onions and continue to saute until the onions are clear.

Add 1/2-3/4 pounds shrimp. I use the frozen, de-veined, but shell on type. The shells add to the flavor, so don't wuss out with peeled or precooked. It won't work right.

I add about a teaspoon of dried thyme and a cup of rice. Cook until the rice turns from translucent to white, but don't let it burn.

Add 3 cups of water, bring to a boil, then simmer until done. You can add more water if needed.