Gratitude for What's in the Fridge and Freezer by Barbara Quinn

I like to stock up on food items that I can fall back on during the weeks when food shopping becomes impossible due to too many other obligations. And one of my favorite dishes to make from what I find in my fridge, pantry, and freezer is Jambalaya. I acquired a taste for the dish when my son went to school at Tulane. It was love at first taste and the best part is that the dish can be made so many ways with many different ingredients. I usually have the basic ingredients on hand. Canned tomatoes, garlic, ham, frozen chicken breasts, chicken broth, onions, and the spices are mainstays in my household. I am truly grateful for Jambalaya. Here’s a recipe that you can modify to your own taste depending on what's in your pantry and fridge:

Jambalaya

2 Tbsps. Olive oil
1 Cup chopped onion
2 cloves garlic, whole
1 cup cooked chicken, cut up
1 cup diced ham
¾ - 1 pound sausage (andouille is preferable. Can mix Italian and andouille.)
2 ½ Cups canned tomatoes broken up with their juice
1 Cup rice
1 ½ cups Lo-sodium chicken broth
½ tsp. thyme
1 tbsp. chopped parsley
¼ tsp. chili powder
1 ½ tsp. salt
¼ tsp. black pepper
1 tsp. Worcestershire sauce
1 tsp. hot pepper sauce

Heat oil in a large skillet. Add onion and garlic. Cook on low heat till onion is tender. Add chicken, ham, sausage. Cook five minutes. Add tomatoes, uncooked rice, chicken broth, thyme, chopped parsely,chili powder, salt, black pepper, worcestershire sauce, and hot pepper sauce. Put all into a large casserole. Cover and bake at 350 degrees for 1 and ¼ hours or until rice is done.

You can add shrimp, clams, green peppers, or whatever else you like. This is a great dish to make ahead for a crowd. Enjoy!