Creole Jambalaya

By Gloleigh

Ingredients

• 2 chopped onions
• 1/2 cup chopped green onions
• 4 tablespoons butter
• 1 14 oz. can chopped (reserve liquid) tomatoes
• 1 6 oz. can tomato paste
• 2 ounces water
• 4 cloves chopped garlic
• 2 stalks chopped celery
• 1/4 cup chopped bell pepper
• 2 tablespoons chopped parsley
• 1/4 teaspoon thyme
• 1 bay leaf
• 3 chopped cloves
• 2 pounds peeled, raw shrimp
• 1 pound sausages, cooked, drained, (bulk-hot)
• 3 1/2 cups cooked rice
• 1 1/2 cups cooked and diced chicken
• to taste, salt, pepper, cayenne
• garnish-snipped parsley

Preparation

Step 1

Saute onions in butter for 5 minutes. Add tomatoes, juice, tomato paste, and water.
Cook 5 minutes, stirring constantly.
Add garlic, celery, bell pepper, parsley, thyme, bay leaf, and clove.
Stir well. Add shrimp and sausage. Cook 30 minutes, stirring frequently.
Remove bay leaf. Stir in rice. Season to taste. Gently stir in chicken.*
Bake in buttered casserole at 350 degrees for 30 minutes.
Garnish.(* Prepare ahead to this point.)
Ham may be substituted for chicken.