Uncle Buck'S Famous Jambalaya

• 1 /2 cup butter
• 1 cup chopped onions
• 1 cup chopped celery
• 1 cup chopped green pepper
• 1 cup chopped green onion tops
• 1 lb. andouille sausage, sliced
• 1 lb. smoked ham shank, diced (use more if bones are still in them)
• 16 oz. canned tomatoes in puree, diced
• 6 oz. tomato paste
• 1 1/4 tsp. oregano
• 1 1/4 tsp. basil
• 1 or 2 cloves fresh garlic (depending on taste)
• 1/2 tsp. hot sauce (to taste)
• 1 lb. shrimp (or better yet crawfish)

1. Mince the garlic and lightly brown it in the butter. Saute onions, celery, green pepper and onion tops. Add ham sliced sausage, cook for 10 minutes. Add rest of ingredients EXCEPT THE SHRIMP, cover pot and cook for a while. Add shrimp, cook for another 5 minutes. Serve over cooked rice, about 1 cup per person.
2. If you cannot find andouille, use a smoked sausage, but you may want to add extra spice because the andouille is where most of the spice comes from. If you are adventurous, add more seasonings and pour on the hot sauce. Serves six to eight people; it can be doubled or tripled without any trouble just keep watch on the spices.

butter, onions, celery, green pepper, green onion, andouille sausage, ham shank, tomatoes, tomato paste, oregano, basil, garlic, hot sauce, shrimp

Taken from www.epicurious.com/recipes/member/views/uncle-bucks-famous-jambalaya-50155867 (may not work)