Jambalaya - Colonial Cottage

Jambalaya - Colonial Cottage


½ cup (1 stick) butter

2 red onions, chopped

5 green onions, chopped

1 large green bell pepper, chopped

4 garlic cloves, finely chopped

2 bay leaves

1 jalapeno chili finely chopped with seeds

1 Tbs Creole Seasoning

½ tsp ground cayenne pepper

½ tsp dried oregano, crumbled

2 Tbs tomato paste

1 lb andouille sausage or hot Italian sausage, cut into ½ inch pieces

¾ lb ham, cut into ½ inch pieces

2 14 ½ oz cans chicken broth

1 16 oz can plum tomatoes, diced with liquid

3 cups long grain rice


  1. Melt butter in heavy large Dutch oven over medium-high heat.
  2. Add red onion, 4 green onion, bell pepper, garlic, bay leaves, jalapeno, Creole seasoning, cayenne pepper, and oregano.
  3. Cover and cook until vegetables are tender, stirring occasionally (about 15 minutes)
  4. Mix in tomato paste.  Add sausage, ham, broth, tomatoes, and rice.
  5. Bring mixture to a simmer.
  6. Reduce heat to low, cover and cook until rice is very tender.
  7. Sir occasionally for about 1 hour.
  8. Garnish with remaining green onion and serve.