Louisiana Jambalaya

• 1/2 c. (1 stick) butter
• 2 red onions, chopped (2 1/4 c)
• 4 green onions, chopped
• 1 large green bell pepper, chopped
• 4 garlic cloves, finely chopped
• 1 jalapeno chili pepper, finely chopped with seeds
• 2 bay leaves
• 1 Tbsp. Creole seasoning
• 1/2 tsp. dried oregano, crumbled
• 1/2 tsp. ground cayenne pepper (optional)
• 2 Tbsp. tomato paste
• 1 lb. King Cotton smoked Cajun sausage, sliced
• 3/4 lb. ham, medium chopped
• 2 cans (14 1/2 oz. each) chicken broth
• 2 cans (14 1/2 oz. each) plum tomatoes, diced, with liquid
• 2 c. long-grain rice, uncooked
• 6 or 8 green onions, chopped

1. NOTE:
2. This is a very hot, spicy dish!

butter, red onions, green onions, green bell pepper, garlic, chili pepper, bay leaves, creole seasoning, oregano, ground cayenne pepper, tomato paste, cajun sausage, ham, chicken broth, tomatoes, longgrain rice, green onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4999 (may not work)