Jambalaya One-Pot Meal
Source: Source: 'The California Culinary Academy
Yield: 4 servings

2 tablespoons olive oil
2 cloves garlic -- minced
1/2 cup chopped onion
1 stalk celery -- sliced
1 medium green bell pepper, seeded -- cut into strips
1 cup long-grain white rice
16 ounces canned stewed tomatoes
1 cup water
1/8 teaspoon hot pepper sauce -- optional
1/2 cup chopped cooked ham (optional)
8 thin slices chorizo or other spicy sausage
1 teaspoon dried thyme or oregano
1 teaspoon salt
freshly ground pepper -- to taste
1 pound medium shrimp -- shelled and deveined
lemon slices and minced parsley -- for garnish

In a large skillet or paella pan, heat oil over medium heat. Add garlic, onion, celery, and green pepper and saute just until softened (about 3 minutes).

Add rice, tomatoes and their juice, the water, hot-pepper sauce, ham (if used), chorizo, thyme, salt, and pepper. Bring to a boil, cover, reduce heat, and simmer 15 minutes. Quickly add shrimp, cover, and cook 5 minutes longer, or until rice is tender and shrimp have turned pink. Toss with a fork. Garnish with lemon and parsley.

Paella One-Pot Meal: In a large skillet or paella pan, heat 2 tablespoons olive oil. Add 2 cloves garlic, minced; 1/2 cup chopped onion; and 2 hot or mild chorizos, broken into pieces, casings removed; saute 3 to 5 minutes. Add 1 cup long-grain white rice; 2 cups chicken stock; 1 whole boned chicken breast, cut in strips or bite-sized pieces; 1/8 teaspoon saffron or 1/4 teaspoon ground turmeric; 1 teaspoon salt. Season with pepper to taste. Bring to a boil, cover, reduce heat, and simmer 15 minutes. Then add 10 ounces frozen petite peas or 1 can (16 oz) artichoke hearts, drained, and 1 pound medium raw shrimp, shelled and deveined. Cover and cook 5 minutes longer.