Most of you know I'm a Southern girl who grew up in the pine trees of Northern Mississippi. Not everyone, however, knows that my roots run deep into Louisiana. Born in New Orleans, I've been greatly influenced by traditional Cajun cooking and some of my family's timehonored classics. For the next few weeks, I'll share some of my all time-favorites. We'll start this week with my easy version of Red Beans & Rice. No Louisiana dinner table is complete without this classic. Louisiana Jambalaya is also on the menu and it's chock full of shrimp and sausage. Finally, always keep handy a jar of Cajun Spice. This recipe is great used as a dry rub for meat and fish or for kicking up soups, stews and veggies. Don't worry: alligator's not on the menu for next week (but crawfish is!).

Happy eating!

Easy Red Beans & Rice

2 cups water 1 cup uncooked rice 1 (16-ounce) smoked sausage or kielbasa, cut diagonally into 1/4 inch slices 1 onion, chopped 1 green bell pepper, chopped 1 clove chopped garlic 2 (15-ounce) cans canned kidney beans, drained 1 (16-ounce) can whole peeled tomatoes, chopped 1/2 tsp. dried oregano salt to taste 1/2 tsp. black pepper Tabasco sauce to taste

In a large saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic. Saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.

Louisiana Jambalaya

2 lb sausage, cut 1/4 in. thick 1 lb boneless chicken breast 1 1/2 lg. onions 1 green pepper 4 cloves garlic 5 C. water 3 T. salt 1/2 tsp. Cayenne pepper 3 bay leaves 6 oz. tomato paste 1 lb. peeled shrimp 3 C. raw rice

Sauté sausage, chicken, onions, bell pepper and garlic until sausage and chicken are browned. Add the water, salt, cayenne, bay leaf and tomato paste. Bring to a boil with the lid on. When water boils add the shrimp and the raw rice. Stir and lower fire. Let rice simmer, stirring every five minutes until jambalaya rice is cooked.

Cajun Spice

1 t tsp. ground white pepper 1 tsp. onion powder 1/2 tsp. garlic powder 1 tsp. dried thyme leaves, crushed 1 tsp. ground black pepper 1/2 tsp. celery seeds 1/2 tsp. ground red pepper 1/4 tsp. salt

Combine all ingredients and keep in an airtight container.