Louisiana Jambalaya
By: Anonymous
Published: Wednesday, December 9, 2009 - 2:41am

Ingredients




1/2 cup butter (1 stick)
2 red onions chopped
5 green onions chopped
1 lrg green bell pepper chopped
4 garlic cloves finely chopped
2 bay leaves
1 jalapeno chili finely chopped with seeds
1 tablespoon Creole Seasoning
1/2 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano crumbled
2 tablespoons tomato paste
1 pound andouille sausage or hot Italian
3/4 pound ham cut into ½-inch pieces
2 can chicken broth (14 1/2-ounce)
1 can plum tomatoes diced, with liquid (16-ounce)
3 cups long-grain rice

Preparation

1 Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeno, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. 2 Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. 3 Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve. 4 Serves 10.