Po'mans jambalaya (Créolsk pot with smoked locusts) recipe

Ingredients

• Possibly 1 beer instead of some of the broth
• 1 tbsp Cajun sunshine sauce
• 1 canned Peeled tomatoes
• 1 bundle Coarsely chopped celery without top
• 100 g Butter (preferably unsalted) or margarine
• 1-2 tbsp Creole seasoning (added bit by bit, follow the recipe)
• 2 medium-sized Green pepper chopped in cubes
• 275 g Andouillepølse (approx 3 sausages) or other strong garlic sausage, cut into medium cubes
• 300 g Tasso ham or Swedish smoked country cured ham, cut into medium cubes
• 4 Bay leaves
• 4-5 clove Garlic
• 5 medium-sized Onion cut into large cubes
• 5 dl Water or chicken broth
• 500 g Uncle Ben's or other pre-cooked (parboiled) rice