Jambalaya: Cajun translation Jambon (ham) from French; Yaya (rice) from African.

Louisiana Cajuns differ on the proper consistency of the rice in jambalaya. If you prefer your jambalaya to have a drier consistency, uncover the pot for the last 5 minutes. If you like it with more liquid, add a little more broth at the end. You can add some grilled shrimp, if you like, or a few shucked oysters about 5 minutes before the stew is ready. 

Jambalaya

From Grilling with Chef George Hirsch by George Hirsch with Marie Bianco, 1994, Hearst

Makes six-eight servings

2 pounds boneless pork chops, coarsely chopped

1 pound ham steak, coarsely chopped

1 pound smoked pork sausage, sliced

1/2 pound cured bacon, cut into small pieces

1 onion, chopped

2 each red and green peppers, seeded and chopped

3 ribs celery, chopped

6 green onions, chopped

4 plum tomatoes, chopped

8 cloves head garlic, chopped

3 bay leaves

2 teaspoons each parsley, basil, thyme, paprika, cumin, hot sauce

1 cup tomato sauce

2 cups chicken broth

1 cup long grain rice

1 cup fresh or frozen okra, sliced 

Pre heat a large soup or cast iron Jambalaya pot. Place pork, ham, pork sausage, and bacon in pot and cook slowly for 10 minutes until lightly brown. Add onions, peppers, celery, green onions, garlic, tomatoes, bay leaves, hot sauce and all spices. Lower the heat and cook for 10 minutes stirring constantly. 

Add plum tomatoes, tomato sauce and cook for 5 minutes. Stir in broth and bring to a boil. Add rice and okra, lower the heat, cover, and simmer 20- 30 minutes. 

Optional: Add 1 pound shrimp during last five minutes of cooking, or serve grilled shrimp on top before serving.