Fab Foodie Mama

I made a ham this Sunday for dinner, and with our family unit getting smaller and smaller, I had a lot left over, even after giving Will enough for many sandwiches. When I was young, my Mom often cooked jambalaya with leftover ham so I thought I'd wing it and try to make it as close to how I remember she did it.  I could have called her for the recipe, but it was 10 PM by the time I got around to prepping dinner. I had blogged another jambalaya recipe a few years ago which had potatoes in it.  This version, in my opinion is a lot better.  There is plenty of heat and the flavors of the creole spice are a treat for the palate.  And did I say so so so easy?  This was 25 mins of prep and cooking time.  This was close to my Mom's but I think mine has bit more heat.  I think I'll bring her some over tomorrow.  Serve with corn bread (gluten free preferred) for optimal enjoyment! Spicy Jambalaya (Serves 4) Ingredients: 2 C chopped, cooked ham ...

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 Ingredients: 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...