Title: Louisiana Jambalaya
Categories: March 1992
Yield: 1 servings

1/2 c Butter; (1 stick)
2 Red onions; chopped
5 Green onions; chopped
1 lg Green bell pepper; chopped
4 Garlic cloves; finely
-chopped
2 Bay leaves
1 Jalapeno chili; finely
-chopped with
; seeds
1 tb Creole Seasoning
1/2 ts Ground cayenne pepper
1/2 ts Dried oregano; crumbled
2 tb Tomato paste
1 lb Andouille sausage or hot
-Italian sausage; cut into
-1/2-inch
; pieces
3/4 lb Ham; cut into 1/2-inch
; pieces
2 cn Chicken broth; (14
-1/2-ounce)
1 cn Plum tomatoes; diced, with
-liquid
; (16-ounce)
3 c Long-grain rice

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. Add
sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce
heat to low, cover and cook until rice is very tender, stirring
occasionally, about 1 hour. Garnish with remaining green onion and serve.

Serves 10.

Bon Appetit March 1992

Converted by MC_Buster.

Converted by MM_Buster v2.0l.