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Mark's Jambalaya
Some people I know never liked this Cajun side dish until they tried mine. It's easy to make, and done in half an hour. I usually alternate between making either this or chili when I have a cold... add lots of hot sauce and clear out the sinuses! Of course, you can make it as spicy or as mild as you like.
| Ingredients: | |
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| 4 Servings | |
(Notes) |
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| 1 cup diced ham | |
A lot of people use smoked sausage here, (or in addition to the ham), but I like just the ham best. If it's not already been cooked, brown it first before adding the next ingredients. |
| ½ cup each of diced onion, celery, and red bell pepper | |
I like red better than green peppers in this dish, but green is fine here, too. If you want to cheat, use 1½ cups of Mark's Vegetable Mix. (Click the link and take a look at this awesome tip!) Add to the meat and cook with 1 Tbsp. butter until the vegies are soft. |
| 1 12-oz. can diced tomatoes |
| Hot sauce to taste | |
I just shake the stuff on, you may add as much as you wish. |
| 2 cups chicken stock | |
If you don't have any stock made, canned will do. If you don't buy canned chicken stock, a nice cheat is two cups of water and 2 Tbsp. chicken soup base. A final option is two cups water and three chicken boullion cubes. (Homemade stock or the soup base is best.) |
| 1 cup long grain rice | |
Use the real thing, not presteamed or converted rice... and for goodness' sake, don't use instant or 5-minute stuff! Bring to a boil, then cover and simmer on low heat for 20 minutes. Don't take the cover off to look or stir! |
| 1 cup shrimp | |
Frozen shrimp is best, though you should thaw it out by running it through a strainer under cold tap water. (Canned shrimp will do in a pinch, though less tasty.) Add on top of the rice mixture (don't stir), put the cover back on, and let steam for five more minutes. |
This is great as a side dish for four or a main course for two! You may season with red pepper flakes or Cajun spices as you wish to make it as spicy or mild as you like, but please don't add salt to jambalaya... there's plenty enough salt in the chicken stock and the ham or sausage.
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