Creole Jambalaya

Husband is really enjoying his new role in helping me pick out the new recipe each week.  This week I just brought him a cookbook and let him go to town.  I handed him the Southern Living One-Dish Meals special booklet I bought a few years back.  Impulse buy at the grocery store checkout, I suppose.

As we were looking at options, I was disappointed to notice that many of the recipes were not truly “one dish” recipes.  This Jambalaya recipe calls for cooked rice, meaning a second pot would be dirtied… but since I have been enjoying using my new rice cooker, I let the infraction slide.  You’re welcome, Southern Living.

On second thought, I suppose they mean that the meal is served in one dish?  That’s hardly something to get excited about, is it?  I just want to wash fewer pots and pans!

Regardless, this Jambalaya was easy to make and turned out great.  The spice level was perfectly mild for me, while Husband gussied his up with some Frank’s Red Hot sauce.  Our carnivorous toddler even tore into the sausage and ham.

Substitutions: None.  I used butter, Andouille sausage, and long-grain white rice.

P.S. Sorry about the photo quality so far.  I have a fancy new camera that I haven’t yet learned how to use, but sweet Husband got me photography lessons and Photoshop for Christmas.  So for now, I’m using iPhone pics for speed reasons.  Should be fun to look back and laugh at these blurry blobs at the end of the year!

Here’s the recipe from Southern Living:

Creole Jambalaya

Ingredients
4 tablespoons butter or margarine
1 large onion, chopped
1 green bell pepper, chopped
2 celery ribs, chopped
3 cups cubed cooked ham (1 pound)
1 pound Cajun-flavored or smoked sausage, sliced
1 (8-ounce) can tomato sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
5 cups cooked rice 

Preparation Instructions
Melt butter in a large skillet over medium heat. Add onion and next 3 ingredients; sauté until tender. Add ham, sausage, and next 4 ingredients. Cook, stirring occasionally, 20 minutes. Stir in rice, cover, and cook, stirring occasionally, 30 minutes over low heat.

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