Jambalaya

This is Daddy Randy's specially adapted Jambalaya recipe.  It's amazing and perfect.

• 3 Tbsp unsalted butter
• 1/2 lbs smoked Italian sausage (pure pork sausage/Polish Kielbasa), diced into 1/4 in pieces
• 1/2 lbs smoked ham, diced
• 1/2 lbs shrimp, diced
• 2 bay leaves
• 2 Tbsp & 3/4 tsp Chef Paul Prudhomme's Magic Seasoning Blends (Poultry Magic)
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup green pepper, chopped
• 1 Tbsp minced garlic
• 1/2 cup tomato sauce
• 1 cup tomatoes, chopped
• 2 1/2 cups chicken stock
• 1 1/2 cups (3 boxes) cooked rice (2 jambalaya and 1 dirty rice boxes)

Detailed instructions for making the best jambalaya ever:

1. Cook rice separate, set aside.
2. Sauté onions, peppers, and celery in butter.  Add garlic after vegetables are sautéed.
3. Brown sausage separate, then chop. Let cool.
4. Brown ham in sausage grease.
5. Combine both meats with the vegetable mixture. Add tomatoes, tomato sauce, chicken stock, and uncooked rice and mixes, seasonings, and bay leaves.
6. Add uncooked shrimp the last 5 minutes of cooking. Let sit on warm for 5 minutes to let sauces sink in.
7. Consume the deliciousness! 

*TIP: Dad's secret ingredient is a couple drops of Tabasco sauce.