Creole Jambalaya : Red Fish Grill Restaurant : New Orleans, Louisiana

Ingredients

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