Mardi Gras Creole Jambalaya

2 tablespoons of butter
1 large onion, chopped
1 green pepper,chopped
6 green onions, chopped
2 stalks of chopped celery
1 lb cooked cubed ham
1 lb Andouille sausage, cut up
8 oz tomato sauce
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon crushed red pepper
5 cups of cooked long grain rice

Over medium heat, melt the butter in a large skillet. Add onion, pepper, green onion, and celery (I switch out the green pepper for a red pepper, due to a lifetime ban I’ve placed on eating green peppers) and saute. Add the ham, sausage, tomato sauce, salt, black and red peppers and cook for a little while (5 minutes?), and then stir in the long grain rice and simmer it all together for one half hour. Garnish it with parsley if you’d like.

Laissez les bons temps rouler.