Jambalaya

I tried a Jambalaya recipe yesterday, but there were a few things about it that I think should be changed because it called for almost a whole stick of butter and only 1/4 tsp of cayenne pepper. There are several kinds of Jambalaya with different varieties of proteins and spice, so here is my version. Prep is minimal, but the cooking takes about an hour.

1/2 cup green onion, chopped
1/2 cup white onion, diced
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, minced
1/4 cup melted butter
1/2 cup shrimp, peeled and cleaned
1/2 cup clams
1/4 cup oysters
1 link andouille sausage, halved lengthwise and cut into 1/4 inch pieces
4 chicken thighs
1 cup rice
1 1/2 cups chicken broth
1 14 1/2 oz. can of diced tomatoes, drained
1 bay leaf
1/2 tsp salt
1/2 tsp cayenne peper

Place half the butter in a large skillet or saucepan and brown the chicken over medium heat for 3-5 minutes on each side. Set aside the chicken and heat the andouille sausage for 3 minutes. Set aside the andouille and then saute the rest of the butter, onion, green onion, bell pepper, celery, and garlic until tender. Add the seafood and cook for 8 minutes. Add the tomatoes, bay leaf, salt, and cayenne and heat for 15 minutes. Add the rice, chicken broth, chicken, and sausage and stir to combine everything. Cover the skillet or saucepan and cook for 30 minutes or until chicken is no longer pink, the shrimp are pink, and the rice is tender.