MY FAVOURITE JAMBALAYA

 1 tsp oil

1 cup each chopped onions, green peppers, and celery

1 clove garlic, minced

1/2 lb turkey kielbasa, casing removed, cut into bite size pieces

2-1/2 cups chicken broth

1-1/3 cup mild salsa

1-1/4 cup long grain rice, uncooked

1 bay leaf

1 tsp Cajun seasoning

1/2 tsp each dried thyme and dried oregano

3/4 lb cooked shrimp, scallops, mussels, any combination of seafood

Heat oil and stirfry the vegetables and garlic.  Add kielbasa and fry another 2 minutes.  Add remaining ingredients except for the seafood.  Bring to a boil and reduce heat.  Simmer uncovered for 15 minutes, stirring occasionally.  Add the seafood and simmer another 5-10 minutes to allow it to cook.  Serve.

UNCLE JIM'S FRENCH ONION SOUP (the best!)

 5 cups yellow onions, thinly sliced

2 Tbsp oil

1/2 tsp sugar

1 tsp salt

3 Tbsp flour

2 quarts beef stock

1/2 cup dry white wine

Cook onions slowly, for 15 minutes, stirring occasionally.  Add sugar and salt.  Increase heat to moderate and cook the onions for another 30-40 minutes, until the onions are golden brown.

Add flour and stir another 3-4 minutes.  Add the beef stock and wine.  Lower heat and simmer for one hour.

Into each of six soup bowls, place soup, topped with 1 Tbsp grated mozzarella cheese and 1 tsp grated onion.  Stir.  Float a round of dry french bread on top.

Divide a pound of mozzarella into six chunks and grate each chunk on top of one bowl of soup.  Bake at 350 degrees for 15-20 minutes, until the cheese is nicely browned.  Broil if necessary to get the brown top.