Jambalaya & Garlic Yogurt - cooking recipe

Ingredients

Jambalaya
2 cups white rice
2 1/2 - 3 cups V8 vegetable juice
cajun spices (to taste)
italian seasoning (to taste)
Tabasco sauce (to taste)
6 hot Italian sausages
12 jumbo shrimp (optional)
2 cups fresh mushrooms, quartered
2 cups fresh zucchini, diced
1 large onion, diced
3 -5 cloves garlic
Garlic Yogurt
1 (16 ounce) container plain yogurt (use non fat if you like)
2 cloves garlic
salt
1/4 cup parsley

Preparation

--------GarlicYogurt---------.
Finely chop the garlic, then cover surface with salt and'mash' it with the side of the knife.
Add garlic and parsley to the mixture, then stir.
--------Jambalaya----------.
If you are using shrimp, peel it and sprinkle with cajun spice, then set aside.
Cook the rice in the V8 juice, adding some tobasco, Italian and Cajun spice to taste.
Spray a large pan with cooking spray, then cook the sausage.
When it is done, slice it up into bite sized pieces and put aside.
In the same pan, cook onions and garlic until onions begin to wilt, then add mushrooms& zucchini and stir fry (you can also add Cajun or Italian spice to this mixture if you like).
If pan dries out too much while cooking, add a bit of V8 juice or water.
In a separate pan, fry a bit of garlic, then add shrimp.
The shrimp will only take a minute or so- do not overcook or the shrimp will be tough.
Combine rice, sausage& vegetable mixture.
Divide Jambalaya up onto plates, then top with shrimp.
Serve with yogurt on the side.