1.) Heat 2 tbsp of butter in a medium hot skillet and brown the onions taking about 3 minutes.

2.) Toss the rice in the butter/onion mixture for about 3 minutes

3.) Place the chicken broth, diced tomatoes, asparagus, and sliced cherry tomatoes, and spices/hot sauce in the skillet.  Heat until boiled, then reduce heat and cover for about 20 minutes.

4.) You can throw the sausage in, but I like my sausage a little crispy, so I seared the sausage in a separate skillet with olive oil and threw the sausage in with the rest of the ingredients.

5.) At 10 minutes toss the shrimp in.  It is already cooked, so you don’t want to overcook the shrimp.

6.) Serve jambalaya in a bowl and enjoy this rendition of surf and turf jambalaya.