Spicy Creole Jambalaya

Here's a fabulous Cajun favorite that will feed a crowd or freeze well in individual portions. Since this was my godmother's recipe, I have many fond memories of eating this dish over at Nanny Bea's house. She used to make jambalaya on Mondays to make use of the leftover chicken, ham,  or sausage from Sunday dinner. It's smoky, spicy flavor is oh so good. Cest' bon, by itself or as a hearty side dish. The great thing about making jambalaya is that you can use any ingredients that you have on hand and experiment with different amounts of heat and spice, and adjust accordingly. I like my mine spicy and hot! Enjoy!
 
Spicy Creole Jambalaya
 
1 cup each, cooked ham, smoked sausage, and/ or chicken,
(chopped into bite sized pieces)
1/2 stick butter
1 onion, chopped
1 bell pepper, chopped
2 stalks celery, chopped
2 tsp.'s garlic, minced
1 can Rotel diced tomatoes and green chilies, drained
2 tbs.'s Worcestershire sauce
1 (8 oz) can tomato sauce,
3 cups water
1 tbs. creole seasoning
2 cups raw rice
  
On medium heat, melt butter in large Dutch oven, and add onion, bell pepper, celery, and garlic, and saute for 5 minutes. Add tomatoes, stir and cook for 5 more minutes. Add chopped cooked ham, sausage, and/ or chicken and creole seasoning and stir fry for 5 minutes. Add tomato sauce , Worcestershire sauce, and water and bring to a boil. Lower heat, add rice, stir and cover and simmer for 25 to 30 minutes, stirring occasionally. Serves 8 Bon Appetit!