Jambalaya

1/4 cup butter  

1 pound smoked sausage (hot or mild, chopped)                               

1/4 cup flour                                  

2 medium onions, chopped                                                                                               

6 green onions, chopped  

1 green bell pepper, chopped                                                        

4 cloves garlic, minced (I leave out)   

4 ripe tomatoes, peeled and chopped (I used two 14.5 oz cans diced tomatoes)  

1 bay leaf 1/2 tbs. dried thyme                                                          

1/4-1/2 tsp. Cayenne  

black pepper to taste                                                               

1 1/2 cups cooked, diced chicken                     

3 cups chicken broth                                                       

2 pounds raw shrimp, peeled and deveined        

2 cups uncooked long-grain rice                                         

salt to taste                                                                                                                      

In a large stockpot, melt butter and saute’ sausage until lightly browned. Add in flour. Then add onions, green onions, bell pepper, and garlic. Saute’ until vegetables are soft. Stir in tomatoes, bay leaf, thyme, cayenne, black pepper, chicken, chicken broth, shrimp and rice. The liquid in the pot should just cover everything.  Let it boil. Lower heat, cover and simmer until most of the liquid is absorbed and the rice is cooked. Add salt and Tabasco sauce to taste.

This recipe is from the blog, "Big Mama".