I’ve always wanted to make my own jambalaya but never tried to because it just looked like such a HUGE dish for a family of 3. We are now family of 4 and with busy work during the day, I figured the leftovers will serve as a perfect lunch for maybe about 2 days.
INGREDIENTS :

1 green pepper, seeded and cubed
1 large onion, chopped
4 cloves of garlic, chopped finely
1 pack of smoked sausage (kielbasa)
1 pack of frozen cooked shrimp
smoked ham, cubed
1 small can of tomato paste
1 tsp saffron
3 bay leaves
1 tsp chili powder
3 cups long grain uncooked rice
5 or more cups …read more

Few cities take culinary traditions more seriously than New Orleans, where long-time Creole dining customs and iconic dishes contribute so much to the distinctive local cuisine. During the mid-1800’s, New Orleans’ Creole families celebrated the “Reveillon” (French for “awakening”) twice during the holidays. The first Reveillon came after Midnight Mass on Christmas Eve, when families returned from St. Louis Cathedral to break a daylong fast with an elaborate meal. New Year’s Eve brought another Reveillon, usually shared among several families. This more festive meal featured eggnog, fancy pastries, meringues, sugar sculptures, and crystallized fruits.
Today’s Reveillon is celebrated nightly …read more