Makes 4 to 6 servings
In its authentic form this Cajun specialty is so wonderful that Hank Williams wrote a love song to it half a century ago. My version is much simpler than the classic. It does indeed boast many of the elements of the traditional jambalaya, but it’s mainly a great way to use leftover rice – especially the kind left over from Chinese takeout. Of course, this recipe is equally delicious using freshly cooked Simple Boiled Rice, Sara’s Secrets for Weeknight Meals, page 40.
1 cup sliced onion (from the salad bar)
If the onion, bell pepper, and celery are in large pieces, cut them into 1-inch pieces. Cut the ham into 1-inch pieces. Heat the oil in a large skillet over high heat until hot. Reduce the heat to medium; add the vegetables and ham to the skillet and cook, stirring occasionally, until the vegetables soften, about 5 minutes.
Stir in the flour and seasoning until vegetables are completely coated. Add the chicken broth. Bring to a boil and cook, stirring, for 1 minute. Stir in the rice and corn; cook until hot. Transfer to a serving platter and garnish with pickled okra, if desired.
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