Jambalaya

1 pkg smoked sausage, diced
1 onions, diced
2 cloves garlic minced
1 bell pepper, diced
1 can of diced tomatoes with the juice
3 bay leaves
1 tsp oregano
1 tsp basil
Tony Chachere's to taste
4 cups cooked rice

In a large frying pan cook the meat. Then add the onions, garlic, and bell pepper. Most recipes call for 1 stick of butter, but I use cooking spray to cut the fat. Cook until onions are clear. Add the tomatoes and seasonings. Cook for 20 minutes, and serve over cooked rice. If you are making ahead of time, mix the Jambalaya and the rice together, so the rice does not dry out. Taste great mixed or served separate. Best made the day before, so the flavor can set and deepen.

Hint: You can also add in just about any kind of meat, seafood, or vegetable.