Jambalaya

I created this for our first International Dinner Group back in 1983 by actually going to the library and researching authentic Cajun recipes!  No epicurious.com back in those days!  I have served it over the years for many special occasions, including my 50th birthday party for 60 people and New Year’s Eve welcoming the new millennium in 1999. It’s a great one pot meal to serve a really big crowd as you can do it all in advance and it can be served with just a fork when you don’t have room for everyone to sit down.  It's also just a great, easy and healthy dish to enjoy any night of the week.

4 Servings

8 jumbo shrimp, cleaned and deveined

1 cup cubed ham (or substitute some spicy sausage like andouille or hot chicken sausages)

1 cup cooked chicken breast, cubed and seasoned with salt and pepper

1 tablespoon olive oil

3/4 cup chopped onion

1 tablespoon finely chopped garlic

1 28 oz can diced tomatoes

2 tablespoons tomato paste

½ tsp dried thyme

Salt to taste

⅛ tsp ground cloves

½ tsp cayenne pepper

¼ tsp chili powder or to taste

1 tablespoon fresh parsley, chopped

½ cup chopped green pepper

½ cup chopped celery

In a large heavy pan, heat oil and saute onions until soft and translucent add garlic and cook a few minutes longer then add tomatoes and tomato paste. Stir over moderate heat 5 minutes. Add celery, green pepper, and seasonings. If you are afraid of too much heat, start with less of the cayenne pepper and add to taste.  Stirring frequently, cook uncovered until tender and thickened, about 30 - 40 minutes. If it gets too thick, add a little chicken broth or white wine.  Add parsley, ham and chicken, cook until heated through. Taste and adjust seasonings.

Saute the shrimp in a little butter and white wine until just tender. Add to the jambalaya, serve over rice.

(If you are making this in advance, do not add the shrimp until you have reheated the jambalaya or the shrimp will over cook. Or if you are cooking for 2 like me, cook just 4 shrimp and freeze the leftovers.  Add the additional shrimp when you reuse.  The shrimp do not freeze well.)