2-3 Tbsp. olive oil, or other vegetable oil 1 cup finely chopped onion (approx) 2-4 cloves garlic, diced 1/2 - 1 green pepper, finely chopped (or less, depending on how much you like green pepper) 1 cup chopped celery (can omit) 2 cups (uncooked) chicken breast, cut into small pieces (approx.) 1 tsp. salt (can reduce, as ham is pretty salty already) 1/2 tsp. black pepper 1/2 tsp. cayenne pepper 2 cups cooked ham, diced (approx.) 1 - 16oz can diced tomatoes 3 - 3 1/2 cups water (can also use chicken stock for extra flavor) 1 - 10oz. pkg frozen sliced okra (can omit for jambalaya, not for gumbo) 1 1/2 cups rice (uncooked) cajun-style seasoning, if you have it
In a large pot, saute diced onion, garlic, green pepper and celery in oil over medium to medium-high heat until onion begins to brown. Reduce heat to medium, add chicken and brown all sides. (Add a little more oil if necessary so it doesn\'t stick to the pot too badly, though a little bit of browning on the bottom of your pot is good for the flavor). Season with salt and both peppers, sprinkling over the top. Stir in and heat for a minute or so, then toss in diced ham. Add can of diced tomatoes (undrained), okra and water. Stir and heat for a few minutes, then add rice. Sprinkle in some Cajun-style seasoning here if you like, to taste. (This dish just isn\'t going to taste right without a little kick - though be sure not to overdo it - easier to add more later than to take it out!). Cover and simmer for about 20 minutes until rice is tender. Eat hot.
VARIATIONS: Jambalaya can be made with chicken, shrimp or other shellfish, smoked sausage (eg. andouille, kielbasa..), or frequently, a combination of all three.
