In this story, Penny’s culinary skills are on display again, and while she might be cooking individual dishes at the time, her intention is to have enough leftovers to provide a basis for a good jambalaya. Here’s her recipe, which actually is mine.
Cheatin’ Quick Jambalaya
What you need to find in your fridge:
- Two pounds cooked ham, chicken, or a mix of the two, chunked
- One pound fried sausage, boudin preferred, chunked
- Creole spices like Tony Chachere’s, Zatarian’s, or King Creole
- Small amount flour
- One cup chicken broth
- Green onions
- Sweet onions
- Bell peppers
- Two cups cooked rice, dirty or white
- 10-12 ounces whole corn, canned or frozen, drained
- Oil or grease, enough to coat a large skillet
Want to make your own creole spices? Easy ’nuff:
- Combine a quarter teaspoon each of onion powder and garlic powder. Add a dash or more of oregano, basil, thyme, black pepper, white pepper, cayenne pepper, and paprika. Salt to taste.
- Heat the skillet until a drop of water dances in the oil.
- Veggies get cut up and tossed in with the meat. Don’t overcook, remember the meat is pre-cooked, so you’re just heating that stuff up. Veggies should be softened, but not cooked through.
- Dust contents of skillet with flour and season to taste, and stir to coat evenly. Add broth and bring to a boil for a minute, stirring to keep from sticking. Add rice and corn in small amounts, stirring. Takes a few minutes, but once everything is good and hot, you’re ready to serve your cheatin’ quick jambalaya.