My tummy was grumbling for lunch today and I needed to find something to cook. We have been trying not to eat out, and I don’t like going to the grocery store more than I have to. Luckily, I am the queen of finding substitutions in the kitchen. I decided to throw together a non-traditional jambalaya. I say non-traditional because I don’t eat seafood, so shrimp and craw-fish are out, and I used smoked beef sausage instead of andouille sausage. Hey, its what I had in the deepfreeze, don’t judge.
I also always keep Koor homestyle stock on hand. It is an easy way to add flavor when throwing together a quick dish. It also takes up less counterpace then liquid stock, which is an amazing quality for anything in my tiny kitchen!
And now it is time for my kitchen confession… I burn rice. I have burnt, or rather smoked, an absolutely beautiful paella. I ruined a saucepan because I burnt rice in it so bad. I try not to cook rice on the stove whenever possible, because it usually turns out bad. So I modified my jambalaya recipe so that I can cook the rice in the rice cooker, and just add it at the end. Gourmet, maybe not. Better flavored then burnt Smokey rice? Absolutely!
Don’t forget to have fun with the peppers in a recipe like this. I had an assortment of really small bell peppers, banana peppers, and jalapenos from the garden. I chopped them up and threw them in. It was a wonderful blend!