jambalaya

Ham and Chicken Jambalaya

2-3 Tbsp. olive oil, or other vegetable oil
1 cup finely chopped onion (approx)
2-4 cloves garlic, diced
1/2 – 1 sweet 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 a combination of all three.”