Cajun Seafood Jambalaya

• 1 lb. smoked sausage, sliced
• 1 lb. lean ham, diced
• 4 Tbsp. butter
• 1 c. chopped onion and bell pepper
• 1 c. chopped celery
• 3/4 c. chopped green onions
• 2 tsp. minced garlic
• 2 tsp. Creole-type seasoning
• 2 3/4 c. chicken stock or water
• 1 (14 to 16 oz.) can tomatoes
• 1 can Ro-Tel tomatoes (with juice)
• 2 1/2 c. uncooked rice
• 1 lb. shrimp

1. In a Dutch oven, saut sausage and ham until it begins to brown. Add butter, chopped vegetables and garlic; saut until soft, stirring often. Stir in seasoning, stock and tomatoes and bring to a boil. Add rice, stirring well. Add seafood; stir and reduce heat to low. Cover and cook until rice is done, about 40 minutes. Serves 6.

sausage, lean ham, butter, onion, celery, green onions, garlic, creoletype seasoning, chicken, tomatoes, rotel tomatoes, rice, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9743 (may not work)