Ralph Brennan's Creole Jambalaya | Louisiana Kitchen & Culture

Ingredients

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