Cathy Bs Jambalaya

• 2 Tablespoons Butter Or Olive Oil, Divided
• 8 ounces, weight Smoked Turkey Sausage, Halved Lengthwise And Thinly Sliced
• 1 pound Uncooked Medium Shrimp
• 4 ounces, weight Fully Cooked Smoked Ham, Diced
• 2 whole Sweet Onions, Chopped
• 1 whole Green Bell Pepper, Chopped
• 1 whole Red Bell Pepper, chopped
• 2 stalks Celery, Chopped
• 1/4 cups White Wine (optional)
• 1 can (4 Oz. Size) Diced Green Chilis
• 3 cloves Garlic, Minced
• 2 cans Tomato Sauce, 8 Ounce Cans
• 1 can (14 Oz. Size) Diced Fire Roasted Tomatoes
• 4 Tablespoons Tomato Paste
• 1 Tablespoon Cajun Seasoning
• 1/4 teaspoons Cayenne Pepper
• 1 whole Bay Leaf
• 4 cups Cooked White Or Brown Rice

1. In a large saucepan, heat 1 Tablespoon oil over medium high heat.
2. Add your sausage and cook a few minutes until it begins to brown.
3. Throw in the shrimp and ham and saute until the shrimp are pink.
4. Remove to a dish and keep warm.
5. In the same pan, saute the onion, green bell pepper, red bell pepper and celery until tender.
6. (If you like, at the end of the saute time you can add about 1/4 cup of white wine to deglaze the pan total yum!).
7. Add green chilis and garlic.
8. Saute for one more minute.
9. Now stir in the tomato sauce, diced tomatoes, tomato paste, and seasonings.
10. Bring entire mixture to a boil, then reduce heat and simmer, covered for about 5 minutes.
11. Uncover and stir in 4 cups of cooked rice.
12. (I used brown rice that I had cooked in chicken broth and a teaspoon of Cajun seasoning).
13. Then stir in the cooked meat mixture.
14. Remove bay leaf before serving.
15. Alternatively, you can leave the cooked rice separate, then serve up piles of hot rice and ladle the jambalaya over the top.
16. Enjoy!

butter, turkey sausage, shrimp, ham, sweet onions, green bell pepper, red bell pepper, stalks celery, white wine, green chilis, garlic, tomato sauce, tomatoes, tomato paste, cajun seasoning, cayenne pepper, bay leaf

Taken from tastykitchen.com/recipes/main-courses/cathy-be28099s-jambalaya/ (may not work)