Jubilant Jambalaya
Say the word “Jambalaya” and many people’s thoughts escape to celebrations and wonderful foods during annual Mardi Gras in New Orleans.
The Oxford English Dictionary indicates that “jambalaya” comes from the Provençal word “jambalaia,” meaning a mish-mash or mixup, and also meaning a pilau (pilaf) of rice. This is supported by the fact that the first printed appearance of the word is in a Provençal poem published in 1837.
Jambalaya is traditionally made in one pot, with meats and vegetables, and 
is completed by adding stock and rice. It is also a close cousin to the saffron colored paella found in Spanish culture. There are two primary methods of making jambalaya.
The first and most common is Creole jambalaya (also called “red jambalaya”). First, meat is added, usually chicken and sausage such as andouille or smoked sausage. Next vegetables and tomatoes are added to cook, followed by seafood. Rice and stock are added in equal proportions at the very end. The mixture is brought to a boil and left to simmer for 20 to 60 minutes, depending on the recipe, with infrequent stirring. Towards the end of the cooking process, stirring usually ceases.
Here is a lighter and more healthy version of this great recipe. Speaking nutritionally, meat-heavy jambalaya is not that healthy. But toss in chicken instead of andouille sausage and pick a leaner cut of ham – keep the shrimp, of course – and you can dine with a clear conscience. Use brown rice instead of white and be generous with the veggies, and one bowl will provide 4 grams of fiber and 20 essential vitamins and minerals.
Ingredients:
* 1 tbsp olive oil
* 1 large onion, chopped
* 2 medium cloves garlic, peeled
* 1 large green bell pepper, cored, seeded and chopped
* 2 celery stalks, diced
* 3 tbsp fresh Italian parsley, minced
* 4 oz extra-lean smoked ham, cut into 1/2-inch cubes
* 5 oz boneless, skinless chicken breast, diced
* 1 large bay leaf
* 1 tsp cayenne pepper
* 1 can (28 oz) diced tomatoes
* 1 can (8 oz) tomato sauce
* 3/4 cup brown rice, uncooked
* 1 1/2 lb medium shrimp, peeled, deveined and chopped into bite-sized pieces
Servings: 6
Preparation:
Add oil to a large nonstick saucepan. Over medium heat, sauté onion, garlic, bell pepper and celery until onion is translucent. Add parsley, ham, chicken, bay leaf, and cayenne pepper. Cook, stirring often, 5 to 6 minutes. Add tomatoes (with juice), tomato sauce, and 1 3/4 cups cold water. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into the pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid. Stir in shrimp and cook 5 minutes more. Remove bay leaf. Season to taste with cayenne pepper and salt.
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