Because no single way of eating works for everybody.
Today I was struck by this article, which says that children who eat the same food as their parents do are more likely to have healthy diets and proper nutrition.
It makes sense – but it’s not always easy to put into practice. My son started out as a child who ate everything; but then he turned four, and went through a stage of not liking anything! When he was little, like the kids in the article, getting him to eat what we were eating just wasn’t always possible.
We did find a version of jambalaya was something he took to at an early age. It’s not a super-authentic, steam-shooting-out-your-ears recipe, but it’s tasty, and not too difficult. It’s another one I cobbled together out of other recipes that didn’t quite do it for my family.
If you don’t want to use the chili peppers, you can always provide a bottle of hot sauce on the table, so tongue-frying c an be optional. This works very well when you’re serving it to young children – and to supertasters. 🙂
approximately 1 pound of any (or all) of the following: chicken, ham, sausage – cooked and chopped
1 cup cooked shrimp, optional
oil for sautéing
1 red pepper, finely chopped
1 large onion, finely chopped
2 ribs celery, thinly sliced
4 cloves garlic, finely chopped
1 Tablespoon paprika
1/2 Tablespoon of each of the following dried herbs: thyme, oregano, garlic powder, Aleppo pepper (or other red chili pepper such as cayenne)
1 quart chicken stock
1 28-ounce can diced tomatoes
2 cups uncooked long grain rice
salt and black pepper to taste
1. Sauté red peppers, onions, celery and garlic in oil until the onion is transparent.
2. Stir in remaining ingredients.
3. Bring to a boil. Reduce heat and simmer, stirring occasionally, until rice is cooked, approximately 25 minutes. Serve and enjoy.