Louisiana Jambalaya

prep time:: 1 hr
total time:: 2 hr

Makes 10 servings

Wendy Cantwell

Again, basic recipe, add mussels, different sausages, whatever. Very spicy!

ingredients

1/2 cup butter
2 onions, chopped
5 green onions, chopped
5 stalks celery, chopped
1 large green bell pepper, chopped
4 cloves garlic, finely chopped
2 bay leaves
1 jalepeno, finely chopped with seeds
1 Tbs. Creole seasoning
1/2 tsp. cayenne pepper
1/2 tsp. dried, crumbled thyme
1 lb. andouille sausage, cut in chunks
3/4 lb. ham or chicken, cut in chunks
2 cans chicken broth
1 can plum tomatoes, diced, with juice
2 cups long=grain rice
1/2 lb shrimp

directions

Melt butter in heavy large pot over med-high heat. Add onions, green onions, bell pepper, garlic, bay leaves, jalepeno, creole seasoning, cayenne pepper and thyme. Cover and cook until veggies are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to a simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour.

Source: Food Day