Congratulations to John McGreal from Tinley Park who submitted “Johnny’s Jambalaya”! Get out the Tabasco and get set to tantalize your taste buds!

1 pound Usinger’s Andouille Sausage
1 pound Krakus ham (bought cut 1/2′)
3 cups chicken broth
1 medium size green pepper cut into small squares
1 medium size red pepper cut into small squares
2 Vidalia onions peeled and chopped
2 cloves garlic
1 cup celery chopped
1 16oz. can chopped tomatoes
1 bay leaf
1/2 tsp thyme
1/8 tsp allspice
3/4 tsp Tabasco sauce
2 cups uncooked rice
2tbsp Wesson oil

Heat oil in dutch oven. Add onions, peppers, garlic & celery. Cook 10 minutes. Add chicken broth, ham, Andouille sausage (cut in 1/2′ squares, thyme, allspice and Tabasco sauce. Cook 15 minutes. Add rice. Cover and simmer for 15-20 minutes.