Jambalaya

Melt the butter over medium heat in a large, heavy saucepan. Add the tasso and andouille, stirring with a wooden spoon, until both are just crisped around the edges, about 5 minutes. Season the chicken with salt and pepper. Add it to the mix and cook until it browns a bit, about 5 – 7 minutes. Add the onions, celery and bell peppers. Sauté until the vegetables are tender but not soft, about 5 – 7 minutes. Stir occasionally to scrape the bottom of the pan.

Add the bay leaves, salt, cayenne, paprika, oregano, black pepper, thyme and garlic. Cook over medium-high heat, stirring, for 2 minutes. Add the rice and cook, stirring, for 3 minutes. Add the tomatoes and chicken stock. Stir, scraping the bottom of the pan. Bring to a boil, then reduce the heat to medium-low, cover and simmer for 15 minutes.

Meanwhile, season the shrimp with salt and pepper. Fold in the shrimp and green onions, then cover the pot again and remove it from the heat. Let the jambalaya stand for about 15 minutes, covered, until the shrimp is pink and the rice has absorbed the stock and is cooked but still firm. Remove the bay leaves. Serve in bowls, garnished with a sprinkle of chopped green onions.