Louisiana Jambalaya

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter - (1 stick)
2		Red onions - chopped
5		Green onions - chopped
1		Green bell pepper - chopped (large)
4		Garlic cloves - finely chopped
2		Bay leaves
1		Jalapeño chile - finely chopped,
		With seeds
1 tablespoon	15ml	Creole seasoning
1/2 teaspoon	2.5ml	Ground cayenne pepper
1/2 teaspoon	2.5ml	Dried oregano - crumbled
2 tablespoons	30ml	Tomato paste
1 lb	454g / 16oz	Andouille sausage - cut 1/2" pieces
		= (or hot Italian sausage)
3/4 lb	340g / 11oz	Ham - cut 1/2" pieces
2		Chicken broth - (14 1/2 oz ea)
1		Plum tomatoes - (16 oz) - diced, with liquid
3 cups	480g / 16oz	Long-grain rice

Recipe Instructions

Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, 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.

This recipe yields 10 servings.

Source:
Bon Appetit, March 1992

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