Harry Connick Jr.'s Jambalaya

I found this recipe in Good Housekeeping. I have not tried this recipe, so I'm posting this for safe keeping.

• Ready In: 45 mins
• Serves: 8

Ingredients

• 4  tablespoons butter
• 1 1⁄2 cups  chopped onions
• 1  cup  chopped celery
• 1  large green pepper, chopped
• 1  lb boneless skinless chicken thighs, cut into 1/2-inch chunks
• 3  tablespoons  minced garlic
• 2  bay leaves
• 1  teaspoon dried thyme
• 1  teaspoon  creole seasoning
• 1⁄2 teaspoon  ground red pepper (cayenne)
• 1⁄4 cup tomato paste
• 1  lb andouille sausage, cut into chunks
• 30  ounces diced tomatoes (2-14oz cans)
• 30  ounces chicken broth (2-14oz cans)
• 2 1⁄2 cups  regular long grain white rice
• 1  cup  diced cooked ham (5oz)
•  sliced green onion (optional)

Directions

1. In 6-quart dutch oven, melt butter on medium-high. Add onion, celery, and green pepper, and cook 6 minutes or until softened, stirring. Add chicken, garlic, and seasonings; cook 2 minutes. Stir in tomato paste, then sausage; cook 2 minutes longer.
2. Add tomatoes with their juice, broth, rice, and ham; heat to boiling on high. Reduce heat to low; cover and simmer 20-30 minutes or until liquid is absorbed.
3. Discard bay leaves; garnish with green onions if you like.