If you’re in the mood for a more festive dish, top the jambalaya with grilled shrimp. Serve with crusty bread and a salad.
|2||tablespoons canola oil|
|1||large onion, chopped|
|2||stalks celery, sliced|
|2||bell peppers (red, orange, yellow, or green), cored, seeded, and chopped|
|Salt and black pepper, to taste|
|3||cloves garlic, finely chopped|
|1||jalapeno or other chili pepper, seeded and finely chopped|
|1 1/2||teaspoons chili powder|
|1||can (28 ounces) whole tomatoes, with their juices|
|1 1/3||cups long-grain white rice|
|4||thick slices ham, cut into 1/2-inch dice|
|3||cups chicken stock|
1. In a large flameproof casserole, heat the oil over medium heat. Add the onion, celery, bell peppers, salt, and black pepper. Cook, stirring often, for 15 minutes or until the vegetables soften.
2. Stir in the garlic, chili pepper, and chili powder. Cook, stirring, for 1 minute.
3. Stir in the tomatoes, rice, and ham. Add the stock and bring the mixture to a boil. Lower the heat, cover the pan, and simmer 20 to 25 minutes or until the rice is cooked through. During cooking, add water, if necessary, if the mixture is dry. It should not be soupy.
4. Taste for seasoning and add more salt and black pepper, if you like.