Creole Jambalaya | Louisiana Kitchen & Culture

Ingredients

• 1 tablespoon unsalted butter (or 2 tablespoons if the pork and sausage are very lean)
• 4 ounces andouille sausage,* sliced into ¼-inch rounds
• 4 ounces pickled pork** or ham, cut into ¼-inch cubes
• 1 medium-size yellow onion, chopped
• 1 bunch of green onions, chopped, with white and green parts separated
• 1 medium-size green sweet pepper, chopped
• 2 cans (10 ounces each) crushed plum tomatoes
• ¼ cup canned tomato puree
• 2 cloves garlic, minced
• 1 whole bay leaf
• 1 teaspoon table salt
• ½ teaspoon ground black pepper
• ¼ teaspoon ground cayenne
• ¼ teaspoon dry thyme leaves
• 4 quarts chicken stock
• 1 tablespoon Louisiana pepper sauce
• 2 cups long-grain white rice, uncooked
• 1 pound raw medium shrimp, peeled