Jambalya

1 pound boneless, skinless chicken thighs, cut into large dice
1 pound boneless beef chuck, cut into large dice
1/2 pound boneless pork shoulder or ham, cut into large dice
3 1/2 tablespoons (about) Creole Seasoning
2 tablespoons (1/4 stick) butter
1 pound andouille sausage, cut into 1/4-inch-thick rounds

3 green bell peppers, cut into large dice
2 medium onions, cut into large dice
3 celery stalks, cut into large dice
1 whole head of garlic, peeled, minced
2 bay leaves

3 cups long-grain rice, rinsed three times
6 cups water
Hot pepper sauce
2 bunches green onions, thinly sliced

sprinkle chicken, beef and pork generously with 2 tablespoons Creole Seasoning. Melt butter in heavy large Dutch oven over high heat. Working in batches, add meat and cook until brown, about 10 minutes. Add andouille and cook until brown, about 5 minutes. Using slotted spoon, transfer meats and sausage to large bowl; set aside. Return any accumulated juices from bowl to pot.

Add bell peppers, onions, celery, garlic and bay leaves to pot. Season with 1 1/2 tablespoons Creole Seasoning. Do not stir until vegetables start to brown, about 6 minutes. Stir; then cook until vegetables are deep brown, about 8 minutes longer.

Return meats and sausage to pot. Add rice; stir to blend. Add water. Bring to boil, stirring occasionally to prevent rice from sticking. Simmer, stirring occasionally, until most of liquid is absorbed, about 15 minutes. Remove from heat. Let rest until rice is tender, about 3 minutes. Discard bay leaves. Season jambalaya to taste with salt, black pepper and hot pepper sauce. Fold in green onions.

Spoon jambalaya into bowls and serve.