Harry Connick Jr.'S Jambalaya

• 4 tablespoons butter
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1 large green pepper, chopped
• 1 lb boneless skinless chicken thighs, cut into 1/2-inch chunks
• 3 tablespoons minced garlic
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon creole seasoning
• 1/2 teaspoon ground red pepper (cayenne)
• 1/4 cup tomato paste
• 1 lb andouille sausage, cut into chunks
• 30 ounces diced tomatoes (2-14oz cans)
• 30 ounces chicken broth (2-14oz cans)
• 2 1/2 cups regular long grain white rice
• 1 cup diced cooked ham (5oz)
• sliced green onion (optional)

1. In 6-quart dutch oven, melt butter on medium-high. Add onion, celery, and green pepper, and cook 6 minutes or until softened, stirring. Add chicken, garlic, and seasonings; cook 2 minutes. Stir in tomato paste, then sausage; cook 2 minutes longer.
2. Add tomatoes with their juice, broth, rice, and ham; heat to boiling on high. Reduce heat to low; cover and simmer 20-30 minutes or until liquid is absorbed.
3. Discard bay leaves; garnish with green onions if you like.

butter, onions, celery, green pepper, chicken thighs, garlic, bay leaves, thyme, creole seasoning, ground red pepper, tomato paste, andouille sausage, tomatoes, chicken broth, regular long grain white rice, ham, green onion

Taken from www.food.com/recipe/harry-connick-jr-s-jambalaya-359872 (may not work)