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Happy New Year, Fellow Foodists!

This is the first blog in quite some time for me.  I'm happy to have the motivation to share a great recipe that I threw together today with leftover ham.  It was a delicious and surprising light Jambolaya.  This was so simple.  I used things that I already had on hand but this could be modified to use shrimp, sausage, additional veggies, etc.  This had just the right amount of heat for me, but that also could be modified to your tastes.  Hope you enjoy it.  It was great for a cold, crisp Winter weeknight!

Have a Foodie New Year!
- Foodie Mama

Ham and Potato Jambalaya

1 t olive oil
2 C (or more) cubed, cooked ham (leftovers!)
2 T dehydrated minced onion (or a real onion, chopped if you prefer)
2 cloves minced garlic
1 stalk celery (or 1 t Celery Salt)
1 t dried thyme
1 t paprika
1/4 t chilli powder
1/4 t salt
1/4 t pepper
1/2 t hot pepper sauce
1 package mexican rice (I used vigo brand), cooked
2 C potatoes (I used halved, baby yukon golds), cooked (I roasted in oven for 45 mins)
1 can diced tomatoes (15 oz)
1 C chicken stock

In a large pot, heat oil over medium heat.  Add cubed, cooked ham, onion, garlic, celery, thyme, paprika, chilli powder, salt, pepper, pepper sauce to pot.  Stir until mixed and heated.

Add cooked rice, cooked potatoes, tomatoes and chicken stock to pot.  Bring to boil.  Reduce heat, cover and simmer until heated through, no more than about 5 mins, to ensure rice does not get too overdone.