Louisiana Jambalya
Chef Tom Napper

1/2 cup (1 stick) butter
2 red onions, chopped
5 green onions, chopped
1 large green bell pepper, chopped
4 garlic cloves, finely chopped
2 bay leaves
1 jalapeno chili, finely chopped with seeds
1 tablespoon Creole Seasoning (Prudhomme's or other such mix)
1 teaspoon ground cayenne pepper
1/2 teaspoon dried oregano, crumbled
2 tablespoons tomato paste
1 pound andouille turkey sausage or hot Italian turkey sausage, cut into 1/2-inch pieces
2 14 1/2-ounce cans low-sodium chicken broth
1 16-ounce can plum tomatoes, diced, with liquid
3 cups long-grain rice

Melt butter in heavy large Dutch oven over medium-high heat. Add red onions, 4 green onion, bell pepper, garlic, bay leaves, jalapeño, Creole Seasoning, cayenne pepper and oregano. Cover and cook until vegetables are tender, stirring occasionally, about 15 minutes. Mix in tomato paste. Add sausage, ham, broth, tomatoes and rice. Bring mixture to simmer. Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour. Garnish with remaining green onion and serve.

Best if eaten when ready, re-warming must be done carefully to avoid making mush.

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