Cornmeal Cheddar Fritters

1 cup cornmeal
1/2 cup grated onion (squeeze to drain off extra liquid)
1 cup grated cheddar cheese
1/4 cup minced red bell pepper
1 t salt
cayenne, to taste
3/4 cup boiling water
vegetable oil, for frying

Heat 3" of oil to 350F.
Mix corneal, cheddare, onion, bell peper, salt and cayenne. Stir in boiling water and mix thoroughly.
Drop by spoonfuls into the hot oil and fry for 2-3 minutes or until golden brown. (I fry ours a little darker)
Transfer fritters to peper towells to drain. Season with additional salt if desired.
Serve warm with Louisiana-style hot sause for dipping.

Yields about 2 dozen small fritters. They're so good you'll probably double the recipe the next time you make it.

Jambalaya

2 T. Butter
1 medium onion, chopped
1 c. chopped bell pepper (any color)
1 c. rice
2 c. chicken broth
2 cloves garlic, minced
1 lb. Smoked sausage, cut into ¼” slices
1 – 14 oz. Can diced tomatoes
3 T green pepper sauce
Cajun seasoning to taste

Melt butter in a large heavy saucepan over medium-high heat. Add onion, bell pepper, garlic & smoked sausage. Cook for 5 minutes or until vegetables are tender, stirring often.
Stir in rice, broth, green pepper sauce, tomatoes & Cajun seasoning. Mix well & bring to a boil.
Reduce heat, cover & simmer 25 minutes or until rice is tender.Remove from heat & let sit for 5 minutes longer before fluffing with a fork.