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Weeknight Jambalaya

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Author: Sarah E. White


It’s always fun to bring a little festive flair to every day, and one easy way to do that is to celebrate holidays – even made up holidays, or ones that might not be a big deal where you live – with special food.
You might make green eggs and ham for Dr. Seuss’ birthday, kicked-up popcorn for National Popcorn Day or jambalaya for Fat Tuesday.
Lest you think cooking cajun is hard, requires a lot of ingredients or a trip to the grocery store I’m here to tell you it’s an easy meal to pull together on a weeknight, no trip to the store required (if you have a little produce on hand).


WEEKNIGHT JAMBALAYA


INGREDIENTS


2 celery stalks, sliced
1 bell pepper, chopped
½ a large onion, chopped
2 tablespoons vegetable oil
1 teaspoon salt
½ tsp cayenne pepper
2 teaspoons bay leaves
2 gloves garlic, minced
Petit Jean ham steak or Ez Carv ham, diced
1 can diced tomatoes
1 cup white rice
3 cups chicken or vegetable stock


INSTRUCTIONS

  1. In a large Dutch oven or pot with a lid, heat oil on medium high.

  2. Add celery, bell pepper and onion, and let cook, stirring regularly, about 5 minutes.
  3. Add salt, cayenne pepper, bay leaves, garlic and ham. Let cook a couple of minutes, just to warm the ham up.
  4. Add tomatoes and rice. Stir to combine, then add stock.
  5. Let come to a boil, then turn down to medium low and cover.
  6. Cook for 25 minutes, or until the rice is cooked and most of the water is absorbed.
  7. If you have green onions handy, a sprinkle at the end would be nice.
  8. I like to serve this with crusty French bread, but you can serve cornbread if you’d rather.

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