Ingredients

• 4 tablespoons butter
• 1 1/2 cups chopped onions
• 1 cup chopped celery
• 1 large green pepper, chopped
• 1 lb boneless skinless chicken thighs, cut into 1/2-inch chunks
• 3 tablespoons minced garlic
• 2 bay leaves
• 1 teaspoon dried thyme
• 1 teaspoon creole seasoning
• 1/2 teaspoon ground red pepper (cayenne)
• 1/4 cup tomato paste
• 1 lb andouille sausage, cut into chunks
• 30 ounces diced tomatoes (2-14oz cans)
• 30 ounces chicken broth (2-14oz cans)
• 2 1/2 cups regular long grain white rice
• 1 cup diced cooked ham (5oz)
• sliced green onion (optional)

Instructions

1. In 6-quart dutch oven, melt butter on medium-high. Add onion, celery, and green pepper, and cook 6 minutes or until softened, stirring. Add chicken, garlic, and seasonings; cook 2 minutes. Stir in tomato paste, then sausage; cook 2 minutes longer.

2. Add tomatoes with their juice, broth, rice, and ham; heat to boiling on high. Reduce heat to low; cover and simmer 20-30 minutes or until liquid is absorbed.

3. Discard bay leaves; garnish with green onions if you like.