Recipe Share - Angle's Jambalaya

Meats:
Brown 3 lbs ground beef
Cut 6 links hot italian sausage and 5 links andouille sausage into 1/2-inch slices (about 2.5 lbs worth of sausage total), brown that shit right up

Veggies:
Dice two bell peppers (any color, I used 1 yellow and 1 orange)
Mince 2 habaneros, very fine
Dice 2 red onions
Chop finely a bunch of fresh mint and a bunch of fresh basil

Liquids:
In any pot, bring to a boil 4 cups of water with 2 "servings" of low-sodium chicken boullion and 1 pack of that dried onion dip/soup crap. Turn off heat, let cool a bit, stir in 1 pint heavy cream

Dry:
2 tbsp crushed red pepper
2 tbsp ground black pepper
2 cups basmati rice

In a large oven-safe pot & lid combo, add any lube you prefer (olive oil, butter, bacon fat), and heat the onions until slightly soft, then add the rest of the veggies and stir until it's all getting soft and sweaty.

Add the remaining ingredients, stir thoroughly, and pat down with your stirring spoon so everything is as covered as possible by liquid (but no loose liquid on top). Add a little water if you need, but you'd rather pack it down just tight enough to get everything to the level of the liquid than add too much liquid.

Cover and put in 350 degree oven for 1.5 hours.

This came out great, perfect texture on the rice and the sausage bits, quite spicy. (I have a high tolerance for heat, and so does Erica. It had a nice, slow burn to us, but might be too much for others. Adjust red pepper and habaneros to your own liking.)