New Orleans Take-Out Jambalaya

• 1 tsp. salt
• 1 tsp. cayenne pepper
• 1/2 tsp. white pepper
• 1/2 tsp. black pepper
• 2 bay leaves
• 1 tsp. dried thyme
• 1/4 tsp. rubbed sage
• 2 Tbsp. butter or oil
• 1/2 lb. diced ham
• 1/2 lb. diced chicken
• 1 c. diced celery
• 1 c. diced onions
• 1 c. diced green peppers
• 1 Tbsp. minced garlic
• 28 oz. canned tomatoes (whole or chopped; liquid reserved)
• 1 1/2 c. long grain white rice
• 1 1/2 Tbsp. vegetable oil
• 1 medium-size white onion, chopped
• 1 lb. medium-size tomatoes or plum tomatoes, cored and coarsely chopped
• 2 cloves garlic, finely chopped
• 2 large fresh Poblano chiles
• 1 c. fresh corn kernels (about 2 medium-size ears)
• 4 medium-size zucchini (about 1 1/2 lb.), trimmed and cut into 1/2-inch cubes
• 3 Tbsp. chopped fresh cilantro
• 2/3 c. heavy cream
• 1 tsp. salt
• 1/2 c. crumbled queso fresco, farmer cheese or Feta cheese
• 24 corn tortillas (6-inch), warmed following pkg. directions

1. In large skillet, heat the oil over medium-high heat. Add the onion; saut for 8 minutes or until the onion is lightly browned.

salt, cayenne pepper, white pepper, black pepper, bay leaves, thyme, sage, butter, ham, chicken, celery, onions, green peppers, garlic, tomatoes, long grain white rice, vegetable oil, white onion, tomatoes, garlic, chiles, corn kernels, zucchini, fresh cilantro, heavy cream, salt, queso fresco, corn tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=115582 (may not work)