Happy Mardi Gras!

Here is one of my favorite New Orleans-inspired recipes, developed by yours truly. It makes enough for a party.

JAMBALAYA

1 large onion, chopped
3 ribs celery, chopped
1 green pepper, diced
1 red pepper, diced
5 cloves garlic, minced
4 Tablespoons butter
3 cups raw Uncle Ben’s rice
2 cans beef broth
1 can chicken broth
1 can diced tomatoes
2 cups cooked chicken
2 cups cubed ham
4 hot sausages, chopped
1 pound smoked sausage, sliced
1 Tablespoon Tony Chachere’s seasoning
1 teaspoon thyme
¼ cup chopped fresh parsley
Hot sauce to taste
¼ cup chopped green onions

In a large, heavy pot, saute vegetables in butter.

Pour in the rest of the ingredients and bring to a boil.

Cover pot with a tight-fitting lid, lower heat and simmer at the lowest heat possible for 1 hour. Do not lift the lid during cooking time. Shake the pot occasionally to prevent burning.