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Cheatin’ Jambalaya

Makes 4 to 6 servings
Hands-on time: 15 minutes
Total preparation time: 15 minutes

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)
1 cup sliced red bell pepper (from the salad bar)
1 cup sliced green bell pepper (from the salad bar)
1 cup sliced celery (from the salad bar)
1-pound slice fully cooked ham (about 1 1/4 pounds if it has fat and bone)
1 tablespoon olive oil
1 tablespoon unbleached all-purpose flour
1 tablespoon packaged Creole or Cajun spice mix (see Tips)
1 cup canned chicken broth or Chicken Stock (see Episode 103)
2 cups cooked long-grain white rice
One 10-ounce package frozen corn
1/2 16-ounce jar hot pickled okra, optional garnish

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.

Sponsors

Thanks to

Sara's Weeknight Meals is produced by Silver Plume Productions and WETA Washington, DC, and distributed by American Public Television (APT) to public broadcasting stations nationwide. Corporate funding is provided by Best Buy, Gallo and King Arthur Flour. |

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