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Cold Creek Jambalaya

2 pounds italian sausage, browned and cooked
2 large onions cut
2 tablespoons of oil
6 pepper cut in thin slices
2 - 28 oz. cans of Italian style diced tomatoes
3 cups of converted rice

Cut sausage into 2 inch slices and brown in oil in dutch oven at medium heat for 5 minutes. Add onions and peppers and cook 5 more minutes. Drain fat. Add italian style diced tomatoes and simmer for 5 minutes. Add 3 cups of converted rice and 6 cups of water. Cover and bring to boil and simmer for 15 minutes or until most liquid has been absorbed. Stir, taste and serve. Enough for 10 scouts.

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