JAMBALAYA

2 cups finely diced onions
1 cup finely chopped green onions
1/2 cup finely diced bell pepper
1/4 cup finely minced parsley
several cloves garlic
2-3 cups chicken broth
8 ounce can of tomato sauce
4 tbls butter
salt, pepper, thyme, bay leaves
Tabasco sauce
1 cup rice
1/2 lb chicken
3 Andouille sausages

Melt the butter in a large Dutch oven and add the tomato sauce.  Cook for 5-10 minutes at high heat until the tomato sauce darkens, stirring constantly.  Add the chopped vegetables and spices, and cook for a couple minutes.  Add the rice and stock, and cook for another couple of minutes.  Add the meats.  Bring to a simmer, cover, and cook for 20 minutes or until the rice is tender. 

Using tomato sauce is New Orleans style. A brown Jambalaya, substituting a roux for the tomato sauce, is Cajun style.

Seafood can be substituted for the meat