Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  teaspoons     fresh thyme -- (chopped)
   1 1/2  teaspoons     fresh basil -- (chopped)
   1 1/2  teaspoons     fresh oregano -- (chopped)
   3      whole         bay leaves
     1/4  teaspoon      white pepper
     1/4  teaspoon      cayenne pepper -- (or to taste)
   2      ounces        butter
   2      ounces        flour
   1      cup           rice
   2      cups          chicken stock
   8      ounces        chicken -- (diced)
   8      ounces        smoke sausage -- (sliced)
   8      ounces        onions -- (diced)
   4      ounces        green pepper -- (diced)
   4      ounces        celery -- (diced)
   2      ounces        green onions -- tops (chopped)
   6      ounces        Creole tomato sauce
                        ***Creole tomato sauce***
   5      pounds        ripe Creole tomatoes
  12      ounces        French shallots -- (diced)
   6      medium clove  garlic -- (diced)
   1 1/2  teaspoons     fresh thyme -- (chopped)
   1 1/2  teaspoons     fresh oregano -- (chopped)
   4      teaspoons     fresh basil -- (chopped)
     1/8  teaspoon      white pepper
   2      ounces        olive oil
   2      ounces        red wine
   1      teaspoon      sugar

Preparation:

Creole Tomato Sauce Boil tomatoes 2 to 3 minutes, remove skins, cut in half, remove seeds and dice. Heat olive oil in medium saucepan, add shallots and cook for 2 minutes, add garlic, thyme, oregano, basil and white pepper. Sweat shallots until clear. Add diced tomatoes, bring to a boil, add red wine and sugar, reduce heat, simmer for 1 hour or until cooked. Salt and pepper to taste. Puree in blender. JAMBALAYA In medium saucepan melt butter, add 1/2 the onions(4 oz)and sweat until clear. Add rice, 1 bay leaf and 1 ounce of chicken stock, bring to boll then place in 450 degree oven, 5 to 7 minutes. Remove from oven and hold. (Rice should be about 1/2 cooked.) In heavy gauge pot render fat out of sausage. Remove sausage and drain. In the remaining fat in pot, sauté chicken, remove, drain and hold. In remaining fat, sauté onions, celery, green peppers garlic and seasonings (thyme, basil, oregano, white pepper, cayenne pepper and remaining bay leaves). Dust with flour. Cook for 5 minutes. Add remaining chicken stock and cook another 5 minutes. Add sausage, chicken, pre-cooked rice and Creole tomato sauce, salt and ground black pepper to taste. Let simmer slowly for 30 to 45 minutes, stir frequently to prevent sticking. Serves Six