Volunteer work in the Deep South inspired Tonganoxie resident Shari Paynter’s jambalaya recipe.

Paynter, a 1984 Tonganoxie High School graduate, works in the receiving department at Wal-Mart in Shawnee. Her husband, Ken, also works at the store.

In January, Ken was asked to join a crew that would reopen Wal-Mart stores damaged by Hurricane Katrina in the New Orleans area.

Ken made a 16-hour bus journey to Louisiana to help reopen stores. While there, he had his share of a staple New Orleans cuisine – jambalaya.

During phone calls, Ken told Shari how much he enjoyed the spicy dish. So she decided to try to recreate it once he returned to Kansas.

Shari submitted the jambalaya recipe, among others, to the 2007 Wal-Mart Associate Family Cookbook contest.

Last month, it was announced that her Cajun recipe was one of 100 selected for the regional cookbook.

Ken’s trip to New Orleans inspired her recipe submission, as has her background. Growing up on a sheep farm in rural Tonganoxie, Shari was very involved in 4-H. Although 4-H is geared toward livestock, it also focuses on other areas, particularly foods.

“In my house, in my family, I’ve always been known for cooking things,” Shari said.

Last Christmas, Shari drew her brother-in-law’s name for the family’s gift exchange. Her brother-in-law is Jeff Theno, of Basehor, who Shari was told was a tough person for whom to find a present.

She made a certificate for Theno that entitled him to a pie or cake every month for a year. Shari has made desserts such as key lime pie and a raisin spice cake for her brother-in-law.

Jeff’s daughter, Brooke, who attends Hutchinson Community College, has been known to request soup from her aunt when she returns home on weekends.

During the past few years, Wal-Mart has encouraged its employees to submit recipes for a chance to be selected for regional cookbooks each year. Associates whose recipes are selected receive a copy of the cookbook, which also is for sale at Wal-Mart stores.

Paynter said she has submitted roughly 20 recipes during the past three years. One was selected for the cookbook the past two years.

One year her peanut butter bon-bon recipe made the cookbook, while a Coca-Cola cake caught the eyes of recipe organizers the other year.

As for the jambalaya recipe, Paynter likes to prepare the dish because preparation time is minimal, as is the cleanup.

“Put it in the slow cooker and it just cooks on its own,” Paynter said.

Shari Paynter’s Jambalaya recipe

Ingredients

3 skinless, boneless chicken breast halves, cut into bite-size pieces

4 ounces fully cooked smoked sausage, sliced

1 14-ounce can chicken broth

1 cup Bertolli® Vidalia Onion Sauce

2 large tomatoes, chopped

1 large onion, finely chopped

2 ribs celery, chopped

1 1/2 to 2 teaspoons McCormick® Cajun seasoning

1 bag Success® Boil-in-Bag white rice

Directions

1. In 3 1/2- or 4-quart crockery slow cooker, stir together chicken, sausage, broth, sauce, tomatoes, onion, celery and Cajun seasoning. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours or until vegetables are tender.

2. Cut rice bag open and stir into chicken mixture. Cover and cook about 10 minutes more or until rice is tender. Serves 4 to 6.