Jambalya Servings:6-8 Time: less than an hour 1 tbsp of olive oil 2 cups diced cooked ham 3 ribs of celery 2 medium sized onions 1 each green and red pepper 1 bottle of medium salsa (650 ml.) 1 can chicken broth (10 oz.) 1 can of tomato sauce (15 oz.) 1/2 cup ketchup 1 tsp ground tyme or a tbsp of flakes of tyme 2 tbsp dry parsely 1 tsp chili powder 5 cloves of garlic 2 cups of "minute" rice In a large pot sautee the peppers, celery, and onions in the olive oil, until tender. Add the remaining ingredients. Cook until the rice is done. As simple as that! Comments: I think Jamalya is Cajun French for "ham and whatever else you have to throw in the pot." This is a basic recipe, but you can add pretty much what ever you like. Other recipes include chicken, shrimp or sausage. If you want it hotter add Tabasco sauce to taste, but this should be hot enough for most group homes. I usually serve Pillsbury Flaky rolls with this. Return to Paul's Recipes