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Something about Mardi Gras – or the fact that I received an enormous ham steak in my meat CSA – and I had jambalaya on my brain this week. A little New Orleans trinity of onions, celery and green peppers sauteeing on the stove, and I was on my way to making a big batch. Add to the trinity: your favorite cajun seasoning (usually a concoction of paprika, salt, garlic, sugar, oregano, cayenne and thyme), some diced tomatoes, rice, stock and cook away for about 15 minutes (or until rice is tender); finish with a little chopped ham, spicy sausage, and shrimp, if you’ve got ’em, and you’re in business!

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