New Orleans Take-Out Jambalaya - cooking recipe

Ingredients

1 tsp. salt
1 tsp. cayenne pepper
1/2 tsp. white pepper
1/2 tsp. black pepper
2 bay leaves
1 tsp. dried thyme
1/4 tsp. rubbed sage
2 Tbsp. butter or oil
1/2 lb. diced ham
1/2 lb. diced chicken
1 c. diced celery
1 c. diced onions
1 c. diced green peppers
1 Tbsp. minced garlic
28 oz. canned tomatoes (whole or chopped; liquid reserved)
1 1/2 c. long grain white rice
1 1/2 Tbsp. vegetable oil
1 medium-size white onion, chopped
1 lb. medium-size tomatoes or plum tomatoes, cored and coarsely chopped
2 cloves garlic, finely chopped
2 large fresh Poblano chiles
1 c. fresh corn kernels (about 2 medium-size ears)
4 medium-size zucchini (about 1 1/2 lb.), trimmed and cut into 1/2-inch cubes
3 Tbsp. chopped fresh cilantro
2/3 c. heavy cream
1 tsp. salt
1/2 c. crumbled queso fresco, farmer cheese or Feta cheese
24 corn tortillas (6-inch), warmed following pkg. directions

Preparation

In large skillet, heat the oil over medium-high heat. Add the onion; saut for 8 minutes or until the onion is lightly browned.