Harry Connick Jr.'S Jambalaya - cooking recipe

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)

Preparation

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