This particular recipe is from August 29, 2005, but I make a variation on this at least once a week, seems like. It's one of my "go-to" dishes. Part of the beauty is that it's so adaptable. I'll probably try and put together a base recipe once I get everything consolidated over here, and then go into variations, etc.
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1T olive oil
1T butter
1 med. onion
1 med. green pepper
2 stalks celery
1 large tomato
2 small jalepeno peppers
1 thai dragon pepper
1 clove garlic
1/2 lb. andouille sausage
1 cup dry brown rice
2 1/2 cups water
1T soy sauce
1T pepper sauce
1t paprika
1t chipotle powder
1/2t file powder
1T parsley
1T basil
diced the sausage and sauteed it in the butter and oil until it was starting to turn brown on the sides (i'm pretty sure that stuff is just "heat & eat"... at least what i got). added the chopped vegetables after about 3 minutes, i guess, and cooked them a little beyond the point where the the onions were translucent. i actually used a big handful of yellow, cherry-style tomatoes, but i think it was about the equivalent of a single medium-large tomato. once a bit of the water had cooked out of all that, i added the rice and stirred it around and once it started turning opaque, i added the water and the flavoring. brought it back to a boil and then turned it down to simmer for around an hour, i guess. the parsley and basil are approximate, as they were fresh, too.
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