Jambalaya and Toasted Parsley Rice

Our Fat Tuesday meal was a great success! I used a combo of a few online recipes and some of what I remember from my own trip to New Orlearns post-Katrina.  This meal wasn't served by teachers in evening gowns to a bunch of sweaty 24 hour car-bound New Yorkers, but the taste was still there:) 

In celebration of an area of our country that has survived so much. 

Jambalaya
1 red onion, chopped
1 red pepper, chopped
2 stalks celery, chopped
3 strips of bacon, chopped
2 bay leaves
1/2 teaspoon red pepper
1 teaspoon ancho chili powder
2 cloves garlic, chopped
1 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon paprika
salt/pepper

Cook in large dutch oven (or large pot) in olive oil on med-low until veggies are soft- about 10-15 minutes.

2 chicken breasts, chopped
1 1/2 cups shredded ham
1 28 oz can diced tomatoes

Add above ingredients and simmer for 45 minutes with cover on. 

1/2 pound shrimp, peeled, deveined, tails removed

Add shrimp, stir, remove from heat and cover immediately.  Let sit for about 5 minutes until shrimp are just pink.  Serve with Toasted Parsley Rice.


Toasted Parsley Rice
1 tablespoon butter
1 1/2 cups brown minute rice

Melt butter in small pot on med-high heat.  Add brown rice and stir constantly for 4-5 minutes, toasted.  You should smell a nutty scent.

1 1/2 cups chicken broth
handful of chopped parsley

Add broth and parsley.  Cook on med-low for 5 minutes covered.  Let sit for 5 minutes covered.  Check for doneness.  If rice is still hard (mine was) add a little more chicken broth and keep on lowest flame covered.  Check every few minutes until rice reaches desired consistency.