1/2 c. (1 stick) butter
2 red onions, chopped (2 1/4 c)
4 green onions, chopped
1 large green bell pepper, chopped
4 garlic cloves, finely chopped
1 jalapeno chili pepper, finely chopped with seeds
2 bay leaves
1 tbsp. Creole seasoning
1/2 tsp. dried oregano, crumbled
1/2 tsp. ground cayenne pepper (optional)
2 tbsp. tomato paste
1 lb. King Cotton smoked Cajun sausage, sliced
3/4 lb. ham, medium chopped
2 cans (14 1/2 oz. each) chicken broth
2 cans (14 1/2 oz. each) plum tomatoes, diced, with liquid
2 c. long-grain rice, uncooked
6 or 8 green onions, chopped

NOTE:

This is a very hot, spicy dish!

Melt butter in 5 quart heavy large pan over medium-high heat. Add red onions, 4 green onions, bell pepper, garlic, jalapeno pepper, bay leaves, Creole seasoning, oregano and cayenne pepper. Cover and cook until vegetables are tender, about 15 minutes, stirring occasionally. 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. Serve garnished with remaining green onions.

Yield: 10 servings. Good with cornbread or garlic cheese bread.