Creole Jambalaya

Creole Jambalaya - The good ham and smoked sausage one, not the other one.  I would never share the other one for all of our sakes.

Gather the following ingredients:

2 tabs of butter
Green bell pepper chopped
2 ribs of celery chopped
1 lb. cooked ham
1 lb. smoked sausage, sliced
1 can 8 oz. each tomato sauce
1/2 can chicken broth
salt
pepper
red pepper
Cajun seasoning

5 cups hot cooked rice

Dutch oven

Start the rice, two of the plastic cups, in the rice cooker.  Set it and forget it.

Chop the bell pepper and the celery ribs (2 sticks of celery).  Melt the butter in the Dutch oven.  Cook the vegetables over a medium heat until you can press the spatula through the celery or pepper easily.

Cube the ham.  Slice the sausage.  Add these to the vegetables.  Add the tomato sauce and chicken broth (use about half the can).  Salt, pepper (both kinds), and season.

 

Cook over a medium heat, stirring occasionally, for 20 minutes.

Add the rice, cover, reduce heat to low, and simmer for 30 minutes.  Stir occasionally.

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