Quick Jambalaya(For A Crowd) - cooking recipe

Ingredients

1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 medium onions, chopped
2 ribs celery, chopped
5 bulbs garlic, minced
1/4 c. butter
3 (6 3/4 oz.) cans chicken broth
1 (6 3/4 oz.) can chopped ham
2 (4 1/2 oz.) cans shrimp, drained
1 lb. smoked sausage, sliced
2 to 2 1/2 qt. chicken stock
4 chicken bouillon cubes or 4 tsp. instant chicken bouillon granules
2 tsp. red pepper sauce
2 tsp. Worcestershire sauce
1 1/2 tsp. to 1 Tbsp. Cajun seasoning for chicken or seafood
4 c. raw rice (converted)

Preparation

Put chopped
vegetables
and
butter
in
a large heavy Dutch oven.
Cook vegetables until soft over medium heat.
Add remaining ingredients
in
the
order
listed.
Stir to blend. Bring to a boil
and
reduce heat.
Simmer 25 to 30 minutes or until rice is tender and liquid is absorbed.
Stir occasionally.\tAdd additional chicken
broth
if the liquid is absorbed before the rice is done.
Use\tas
many
shrimp
as you like, fresh or canned. Serves 16.