This is a cheaters jambalya, but it’s delicious. Why do I think I should get extra points for making it the “right” way, when this is really just as delicious? Anyway, the basic difference between this recipe and the “real” recipe, is that I am preparing a few different components, stirring them all together and calling them jambalaya…as opposed to undertaking that difficult task of attempting to throw a lot of things in a pot, say a prayer and hope that they all come out right. Subtle difference, but any Cajun would call me on it.
The real key here is that you can use leftover chicken. I roasted one and had some light and dark meat leftover. Also had some turkey sausage leftover from making Rabia’s Delight, which was scrumptious. Add some Gulf shrimp that I had stashed in the freezer, some bell peppers I had in the fridge for dipping in hummus, a can of chopped tomatoes and some rice, and you have jambalaya!
In addition to being a cheater’s version, I don’t have a “recipe.” This is definitely more of a wing it recipe. But here’s a general guide….
- Brown thinly sliced sausage in a little olive oil. If using pork sausage (which is really fatty), I would drain it on a paper towel-lined plate after browning and remove some oil before continuing. With turkey sausage, once browned at the edges, throw in half a chopped onion, half a chopped green bell pepper, half a chopped red or yellow bell pepper, 3 toes chopped garlic, some chopped celery (if you already have it), a liberal sprinkling of thyme (maybe 2 tsp) and a pinch of cayenne (~1/4 tsp). Saute until very soft, but not too browned.
- Drain a small can of chopped tomatoes, reserving juice. While veggies cook, get your rice started. Cook according to packaged instructions, but substitute water for reserved tomato water and low sodium chicken broth. Add a bay leaf and cook until tender.
- Once veggies are soft, add chopped tomatoes and a little chicken broth (~1/4 cup). Turn to low and simmer, uncovered, for about 10 minutes.
- While simmering veggies, shred your chicken and peel your shrimp. Once the rice is cooked, spread out on a pan to cool a bit- this keeps it from getting mushy. Once cool, stir your chicken and shrimp into your veggie mixture and cook on medium for 2-3 min, until shrimp are pink. Stir in rice and season to taste with salt, pepper, or your favorite Cajun seasoning.
- Serve with hotsauce!
I totally got this one from mom. If you’re going to have an apple, why not make it a little more of a treat?
Posted in Ramblings
Tagged fruit, snack
This is absolutely fantastic. Rich, deep, spicy flavors + easy and cheap? A serious keeper. I’ve made it twice now and already can’t wait for the next try.
- 2 lbs boneless pork butt, trimmed of fat and cut into chunks
- 2 medium onions, one quartered and one finely chopped
- 5 toes garlic, 3 smashed but whole and 2 finely minced
- 2 T olive oil
- 1 teaspoon dried oregano
- 14.5 oz can tomato sauce
- 1 T ground dried chipotle
- 2 bay leaves
TOPPING & TOSTADAS
- Corn tortillas
- Veggie or corn oil
- Cilantro (optional, as always)
- Queso fresco or feta
For the pork….
- Bring pork, quartered onion, smashed garlic cloves, 1 teaspoon salt, and 6 cups water to simmer in large saucepan over medium-high heat, skimming off any foam that rises to surface. Reduce heat to medium-low, partially cover, and cook until pork is tender, 75 to 90 minutes. Drain pork, reserving 1 cup cooking liquid. Discard onion and garlic. Shred pork into rough ½-inch pieces and set aside.
- Heat olive oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add shredded pork, chopped onion, and oregano; cook, stirring often, until pork is well browned and crisp, 7 to 10 minutes. Add minced garlic and cook until fragrant, about 30 seconds
- Stir in tomato sauce, chipotle powder, reserved pork cooking liquid, and bay leaves; simmer until almost all liquid has evaporated, 5 to 7 minutes. Remove and discard bay leaves and season with salt to taste.
For the oven-baked tostadas….
- Heat oven to 450. Arrange 12 six-inch corn tortillas in a single layer on two rimmed baking sheets; brush both sides of each tortilla with vegetable oil (about 2 tablespoons per tray).
- Place a wire rack upside down on top of the tortillas to keep them flat. Bake on the upper- and lower-middle racks until lightly browned and crisp, 15 to 18 minutes, switching and rotating sheets halfway through baking.
- Pile tinga on tortilla. Serve with chopped avocado, cilantro, lime slices, queso fresco or feta, etc.
P.S. The oven-baked tostadas are an excellent thing to have around. I use them for breakfast and top with a fried egg and lots of pico or salsa. Here it is with some leftover beans, an egg, salsa and fresh cilantro:
P.P.S. This recipe makes a lot of pork. After awhile, I decided to do something different. Stirred in a little BBQ sauce and served on a roll with pickles. See it here with a yummy salad (romaine, grapefruit, avocado and a lime vinaigrette) and homemade ginger lemonade.
Well, I’m off on my two-week excursion to France (Paris, Grenoble) and London. It’s going to be a lot of hard work with a generous dash of fun sprinkled throughout. One thing is for certain- I will be eating and drinking well. I’ll take some pictures and update when I get back. Maybe even try to recreate some of the goodness back here in Austin. Maybe.
Man, was I skeptical when I first read about this recipe. First of all it’s vegan. Yes, vegan. Secondly, it’s basically made in a blender. Weird, huh? But, the cinnamon and pinch of chile caught my eye. Also, I love dishes like this that aren’t exactly “healthy” but are much healthier versions of the original.
Anyway, I made it and could not have been more pleased. It’s creamy and subtly spicy with cinnamon and a little heat. The chocolate has a tropical tartness. All in all, a winner. I think it’d be great for kids too with the extra protein. I had it plain in the picture above, but also served it with a Khalua-spiked whipped cream. Yum.
Courtesy of Mr. Mark Bittman
- 3/4 cup sugar
- 1 pound silken tofu
- 8 ounces high-quality semisweet chocolate, melted (click this for melting options)
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon chili powder, or more to taste
- Optional whipped cream or chocolate shavings for garnish
- Combine sugar with 3/4 cup water in a small pot; bring to a boil and cook until sugar is dissolved, stirring occasionally. Cool slightly.
- Put all ingredients except for optional garnishes in a blender and purée until completely smooth, stopping machine to scrape down its sides if necessary. Divide among 4 to 6 ramekins and chill for at least 30 minutes.