Pork and Beef Jambalaya

1 pound Sausage Shoppe Cajun-Rice Sausage
2 Tablespoons oil
2 medium yellow onions
1 can clear chicken broth
2 cloves garlic black pepper to taste
2 peppers; red, green and/or yellow
1 teaspoon thyme, fresh
4 tomatoes (or 15 ounce can diced tomatoes)
1 teaspoon basil, fresh chopped
½ pound ham, preferably cubed
1 Tablespoon Tabasco sauce
¼ pound Sausage Shoppe Andouille Sausage, cooked (or salami, cubed)

Peel and chop onions, peel and mince garlic; rinse peppers and remove seeds and membranes, cut into thin strips. Score the bottoms of the tomatoes and dip into hot water to loosen the skins; peel and chop. In large skillet or wok, sauté onion, garlic and peppers in oil until soft. Remove casing from Cajun-Rice Sausage. Add tomatoes, Cajun-rice sausage, ham and Andouille Sausage or salami. Add broth and bring to a boil. Add pepper, thyme, and basil; cover and cook over low heat until heated through. Sprinkle with Tabasco and toss. Serve immediately.