Meredith's JAMBALAYA

Ingredients

6 tablespoons butter
1/2 cup chopped green onions
1/2 cup chopped yellow onions
1 large green bell pepper, seeded and chopped
1 cup coarsely chopped celery
1 teaspoon minced garlic 1/2 pound medium Gulf White Shrimp, peeled and deveined
1/2 pound andouille sausage, sliced (can use cubed ham instead in a pinch, although the andouille is best)
1 (16-ounce) can whole tomatoes, crushed with the can juices
1 cup chicken broth Tony Chachere's Famous Creole Seasoning to taste (cayenne pepper can be substituted)
2 bay leaves 1 cup rice, uncooked
Louisiana hot sauce (I prefer Crystal)

Steps:

In a large heavy pot, heat the butter over medium heat.

Add the onions, bell peppers, celery and garlic. Sauté for about five minutes, or until they are wilted.

Add the shrimp and sausage.

Cook for two to three minutes, or until the shrimp turn pink (be sure not to overcook).

Stir in the tomatoes and chicken broth. Season to taste with salt and Creole seasoning. (I also usually add hot sauce here too.)

Add the bay leaves and the rice. Cover and reduce the heat to medium-low.

Cook until the rice is tender and all the liquid is absorbed, about 25 minutes.

Remove the bay leaves and serve with hot sauce. Makes about 4 servings. (Works well doubled.)