2 stalks celery, chopped
1 onion, chopped
1 garlic clove, sliced
1/2 lb. ham diced (you can use ham steaks, and dice them; no need to pre-cook them; use them straight from the package)
2 Tablespoons butter
1 (16 oz.) can crushed tomatoes, undrained
1 (6 oz.) can tomato paste
1 1/2 cups chicken broth
1 tsp. Worcestershire sauce
1/2 tsp. salt
1 cup cooked white rice
1 lb. frozen, cooked shrimp, thawed (or you can substitute 1 lb. cooked chicken breast meat, chopped; you can pre-cook the boneless, skinless chicken breasts with some olive oil, salt, and pepper, chop up and set aside)
1. Cook the rice and set aside. Pre-cook the chicken if you are using chicken instead of shrimp.
2. Get a big pot and melt the butter. Add the celery, onions, and garlic and cook until tender (about 3 minutes).
3. Add the crushed tomatoes, tomato paste, chicken broth, Worcestershire sauce, and salt. Stir. Cover and simmer for about 15 minutes.
4. Add the cooked rice, shrimp (or chicken), and ham to the pot. Cook uncovered for 5 more minutes.
Makes 6 servings. This is a very kid-friendly jambalaya since it's not too spicy. You can add some Cajun seasoning and black pepper if you want to spice it up. Also, you can add or swap out the meat/fish choices. I've made it using chicken, shrimp, and ham at the same time. But, you can also add crumbled, pre-cooked andouille sausage or crawfish to make it more authentic.