Instructions: I basically started with Justin Wilsons Sausage Jambalaya recipe and improvised from there. Here is the recipe. I halved the original.

In a 4 or 5 Quart sauce pan, saut onion and celery until onion is almost clear, add peppers, and garlic and continue cooking a few more minutes until onion is clear.

Basically just add wine and then everything else and enough water to cover by about half inch. Stir well cook uncovered on Med/Med high heat until most of the liquid is absorbed, stir several times. Reduce heat to low/low and cover tightly and continue cooking for 45 minutes. Dont peak and dont stir until done.

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