Spicy Ham Jambalaya
It was a grey, damp day, so we needed a supper that would heat us up. Inspired by a recipe in the Chatelaine cookbook, Quickies: Ten Quick Ways with Everyday Foods, I made a spicy dinner from leftover cooked ham. It was delicious and filling, and the recipe is below, if you’re brave enough to try it.
Spicy Ham Jambalaya
In a large frying pan, on medium high, sauté:
- 1/2 cup chopped onion (I used frozen)
- 1 cup chopped celery
- 1 cup chopped red pepper (I used julienne carrots)
- 1 tsp minced garlic
Cook about 5 minutes, until the onion is soft. Then, stir in:
- 1 cup uncooked rice
- 1/2 cup chicken bouillon
- 1 tsp hot pepper sauce
- 1 whole bay leaf
- 2 cups chopped, seeded tomatoes
- 2 cups cubed cooked ham
Bring to a boil. Simmer, covered, about 25 minutes, or until all the liquid is absorbed. Remove the bay leaf, and serve.
Serves 4.
_________________________________________
You can find more information on the gluten free section of my Excel tips website.
Did you enjoy this post? Why not leave a comment below and continue the conversation, or subscribe to my feed and get articles like this delivered automatically to your feed reader.
Comments
No comments yet.
Leave a comment