Jambalaya

• 1/4 stick butter
• 1 lb. hot sausage, sliced
• 1 lb. cooked ham, diced
• 4 Tbsp. flour
• 1 1/2 c. onions, chopped
• 1 1/2 Tbsp. garlic, diced
• 2 c. raw rice
• 1 lb. cooked chicken, diced
• 1 (14 1/2 oz.) can beef broth
• 1 can chicken broth
• 1 tsp. each: salt and pepper
• 1 lb. raw shrimp or crawfish, peeled
• 1 can Ro-Tel, diced
• 3 stalks celery, chopped
• 1 green pepper, chopped
• 1 bay leaf
• 1/2 tsp. thyme
• 1/4 tsp. cumin
• 1/4 tsp. allspice
• 1/2 tsp. cayenne

1. Use a large, heavy Dutch oven and begin by melting butter. Cook sausage and ham and when browned, stir in flour.
2. Add onions, garlic and rice.
3. Cook, stirring, until onions are wilted.
4. Rice will not be done.
5. Add all other ingredients, stirring after each. The pot should be slightly soupy.
6. Rice will absorb most of the moisture.
7. If too dry, add a little water or broth.
8. Jambalaya is done when rice is cooked, approximately 30 to 40 minutes.

butter, hot sausage, ham, flour, onions, garlic, rice, chicken, beef broth, chicken broth, salt, shrimp, rotel, stalks celery, green pepper, bay leaf, thyme, cumin, allspice, cayenne

Taken from www.cookbooks.com/Recipe-Details.aspx?id=724377 (may not work)