Jambalaya
Photo: No machine-readable author provided. Polyparadigm~commonswiki assumed (based on copyright claims)., CC BY-SA 3.0
This small-batch jambalaya turns leftover turkey or chicken into a full pot of spiced tomato rice in about an hour. The dish grew out of Spanish cooks in New Orleans trying to make paella without affordable saffron, so they used tomatoes instead. Here the seasoning comes from a hand-ground blend of cumin, thyme, savory and basil, and everything finishes in one covered pan.
Instructions
Combine the salt, savory, basil, thyme and cumin, then grind them together into a fine powder.
Tear the canned tomatoes into pieces, cutting away the stem ends and removing the seeds. Keep all the juice from the can.
Heat a wide pan that has a lid. Cook the celery gently in the butter until it is soft, taking care not to let it brown.
Add the ground spices, tomatoes and their juice, rice, broth, bay leaf, meat and mushrooms to the pan. If you prefer, the basil, meat and mushrooms can go in later.
Bring the pan to a boil, then cover it and let it simmer for about 20 minutes. The dish is ready when the rice has absorbed the liquid.
Remove the bay leaf before serving.
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