Creole Jambalaya

• 2 teaspoons unsalted butter
• 1 lb andouille sausage
• 1/2 lb cooked chicken, diced
• 3 medium onions, chopped
• 6 green onions with tops, chopped
• 1 small green bell pepper, chopped
• 2 lbs small raw shrimp, peeled
• 2 cups rice
• 24 ounces beef broth or 3 cups broth made with beef bouillon
• 4 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon thyme
• 1/4 teaspoon ground cumin
• 1/4 teaspoon allspice
• 1/4 teaspoon cayenne
• salt, to taste
• pepper, to taste

1. Melt the butter and saute the sausage and chicken just a little bit.
2. Add the onions and green pepper and saute a little longer, until fragrant.
3. Add the rest of the ingredients, bring to a boil, then cover and cook on low until the liquid is absorbed and the rice is tender. This should take about 30 minutes.

unsalted butter, andouille sausage, chicken, onions, green onions, green bell pepper, shrimp, rice, beef broth, garlic, bay leaf, thyme, ground cumin, allspice, cayenne, salt, pepper

Taken from www.food.com/recipe/creole-jambalaya-373492 (may not work)