Creole Jambalaya

• 2 lb. shrimp
• 2 c. raw rice
• 1 lb. smoked sausage
• 1/2 lb. cooked chicken
• 1/2 lb. diced ham
• 1/2 stick butter
• 1 bay leaf
• 2 tsp. creole seasoning (contains salt, red pepper, black pepper, garlic power and chili powder)
• 4 Tbsp. flour
• 2 (16 oz.) cans beef broth (or use bouillon cubes)
• 4 cloves garlic, minced
• 3 medium white onions, chopped
• 6 scallions, chopped
• 16 oz. can tomatoes, drained and chopped
• 1/2 tsp. thyme

1. Melt the butter; cook the sausage and ham until lightly browned and stir in the flour.
2. Add the onions, scallions and garlic and cook until the vegetables are soft and transparent.
3. Stir in the chopped tomatoes and their juice.
4. Stir in the bay leaf, thyme and creole seasoning.
5. Add the broth and mix well.
6. Add the raw shrimp and the chicken.
7. Stir in the raw rice.
8. The liquid in the pot should just cover the contents.
9. Add more broth if necessary. Bring to a boil and cook until the rice is done.
10. Serves 8 to 10.

shrimp, rice, sausage, chicken, ham, butter, bay leaf, creole seasoning, flour, beef broth, garlic, white onions, scallions, tomatoes, thyme

Taken from www.cookbooks.com/Recipe-Details.aspx?id=476275 (may not work)