Better-Than-Boxed Jambalaya

A few years ago I had the privilege of visiting my aunt in Cajun country, where mealtime is an important part of the culture and community. I enjoyed the food immensely, and I remember the sense of belonging as people of all ages and abilities joined each other on the restaurant's dance floor to traditional live Cajun music.

I have been thinking about Cajun food since a friend of mine mentioned jambalaya a few days ago. We've had boxed jambalaya before, but the processed food contained a soy ingredient. Another option crossed off our list unless perhaps we made it from scratch.

My husband and I both love to cook. Before eating allergy free, cooking was something we did for fun-- when we felt like it, when we didn't go out, when we didn't fix a quick boxed or frozen meal. At first, cooking allergy free made home cooking a necessity, but now it is a lifestyle that I wish to continue and model for Siena. Home cooking is so much healthier and richer in flavor and community than processed food!

So what better than a good Cajun recipe to celebrate the community and flavor-- even health-- of a good home cooked meal? If your family doesn't cook together, invite someone over. They can help chop vegetables and watch as a great meal comes together. This one-pot dish serves as a great comfort food as the cold weather sets in. It's not much more difficult or time consuming than the boxed stuff. Make a big pot and save yourself the effort of cooking the next night. And it's all allergy free!

Better-Than-Boxed Jambalaya
(adapted from http://southernfood.about.com/od/jambalayarecipes/r/bl10727m.htm?p=1)

1 c chopped yellow onion
1 c chopped sweet green pepper
3/4 c finely diced celery
(these three ingredients are the "Holy Trinity" of Cajun cooking)
2 cloves garlic, minced
4 tb olive oil
3 tb minced parsley
1 lg bay leaf; crumbled
1/2 ts crumbled leaf thyme
1/4 ts cayenne pepper
1 1/2 ts salt (or to taste)
1 cn tomatoes (1 lb, 14-oz)
1 cn tomato sauce (8 oz)
1 3/4 c cold water
1 3/4 c uncooked Basmati rice
2 pounds of meat (optional): some combination of

• sliced andouille (or similar) sausage: add with vegetables
• cubed chicken: add with vegetables
  
• cubed ham: add after vegetables, before tomatoes
  
• raw, peeled, deveined shrimp: stir in at the very end and cook until pink

In a large pot over moderate heat, sweat the onion, green pepper, celery, and garlic in the olive oil until they become soft and the onions turn clear. Add the seasonings, tomato ingredients, and water and simmer for several minutes. Add the rice and simmer, covered, for 40-50 minutes or until rice is cooked and the liquid is absorbed. Serve with chopped parsley and your favorite Louisiana hot sauce.

YumNum indeed!