Marcelle Bienvenu's Jambalya

 Jambalya, My Way

Makes 4 to 6 servings

WHAT YOU'LL NEED

• 6 tablespoons butter
• 1/2 cup chopped green onions
• 1/2 cup chopped yellow onions
• 1 large green bell pepper, seeded and julienne
• 1 cup coarsely chopped celery
• 1 teaspoon minced garlic
• 1/2 pound medium shrimp, peeled and deveined
• 1/2 pound cubed boiled ham
• 1/2 pound smoked sausage, cut crosswise into 1/4-inch-thick slices (optional)
• 1 (16-ounce) can whole tomatoes, crushed with the can juices
• 1 cup chicken broth
• Salt and cayenne
• 2 bay leaves
• 1 cup long-grain rice, uncooked
• Hot sauce

WHAT TO DO

1. Heat butter in a large, heavy pot over medium heat
2. Add onions, bell peppers, celery and garlic
3. Cook, stirring, until they are soft and lightly golden, 6 to 8 minutes.
4. If you're including them: Add shrimp and ham, and sausage
5. Cook for 2 to 3 minutes, or until shrimp turn pink
6. Stir in tomatoes and chicken broth
7. Season to taste with salt and cayenne
8. Add bay leaves and rice
9. Cover and reduce heat to medium-low
10. Cook until rice is tender and all liquid is absorbed, about 25 minutes.
11. Remove the bay leaves and serve

Don't forget to pass the hot sauce!