Jambalaya

Serve with Hawaiian Sweet Rolls

Ingredients:

• 2-3 tbs butter
• 12 oz Aidells brand andoulille sausage, sliced
• 12 oz ham, diced
• 12 oz shrimp, shelled, headless, deveined, small (100-200 count)
• 1 1/2 cup onion, diced
• 2 cup green pepper, diced
• 15 oz can no-salt-added diced tomotoes
• 2-4 roma tomato, diced
• 12oz tomato paste plus water to make 2 cups sauce
• 3-4 cloves garlic, minced
• 3/4 tsp black pepper
• 3/4 tsp ground cayenne pepper
• 3/4 tsp  thyme
• 4 cups low-salt chicken broth
• 2 cups dry jasmine rice
• 2 dry bay leaves

Directions:

	In a skillet, a medium heat, melt the butter.  Add the sausage and ham.  Heat about 5 minutes, stir occasionally. Get real Aidells Cajun Style Andouille smoked pork sausage
	Add the green pepper, roma tomato, and onion.  Heat about 8 minutes, stir occasionally.
	Transfer to a pot, add the diced tomatoes, add the tomato puree, stir.  Add the broth, the spices: the garlic, black pepper, cayenne pepper, thyme, bay.  Bring to a boil, reduce to a simmer, about 30 minutes,  stir occasionally.  Add the rice, simmer 15-20 minutes, stir occasionally.  As more occasionally as is absorbs the liquid so to not stick in the bottom.  Add the shrimp, simmer about 5 minutes, stir frequently. Done