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Jambalaya

1/4 stick butter or margarine
1 lb. Andouille sausage, diced
1 lb. boiled ham, diced
4 Tbsp. flour
1 1/2 cups onions, chopped
1 1/2 Tbsp. garlic, chopped
2 cups raw rice
1 lb. cooked chicken, diced
2 (14 1/2 oz.) cans beef broth and 1 can chicken broth
4 green onions, chopped
1 bay leaf
1/2 tsp. thyme
1/4 tsp. cumin
1/4 tsp. allspice
1/2 tsp. cayenne
1 tsp. salt
1 tsp. pepper
2 lbs. Crawfish or Shrimp (peeled)


Use heavy Dutch oven and begin by melting butter. Cook Andouille sausage and ham and when browned, stir in flour. Add onions, garlic and rice. Cook, stirring until onions are wilted. Rice will not be done. Add all other ingredients stirring after each. The pot should be slightly soupy. Rice will absorb most of the moisture. If dry, add water or broth. It's done when rice is cooked. Total time is 30-40 minutes.


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