Skip to main content

Tomatoey Jambalaya


Taking stock of pantry supplies it has been decided this week is clean out the fridge/freezer/pantry week.  Meals are going to have to be creative and require little supplies from the grocery store.  First recipe up to bat was Vegetarian Jambalaya where the picture did not match the ingredients list.  Like did not match at all! Knowing then there were going to be issues with this recipe, pantry dinner #1 was already interesting and it was not even tasted yet.

Modifications Made:
Not basing the picture to the ingredients list, this meal was cooked based upon experience and gut feeling.  With exception to the tomato paste, all ingredients seemed a likely combination in proportional measurements.  Therefore only method of cooking was modified, not quantities.  However, vegetarian meat substitute was replaced with four links of Eckrich smoked sausage because that's what was in the freezer.

Onion, celery, and bell peppers were cooked until al dente.  Canned tomato, tomato paste, and chicken broth were added and stirred until bubbly.  Frozen zucchini, frozen okra, two tablespoons of sweet paprika, one teaspoon of basil/oregano/thyme, two tablespoons of diced garlic (the kind from the jar), and sausage were added and stirred until mixture bubbly.  Rice was added and well stirred to incorporate.  Mixture was cooked until desired consistency of rice was reached, adding water if needed.

Scaled for Likeness: Good
Gumbo vs Jambalaya vs Etouffee.  Depending upon where you are when making it, eating it, discussing it, the three will vary drastically or be all the same.  Where I am from none of these include tomato paste as a base but when making the recipe I decided to give it a whirl as that is kinda the point of this whole year long experiment. Right?  Tomato paste was not bad in the jambalaya it was just too much.  Instead of 6 ounces, the recipe should have had around 2-3 ounces instead.  All counterparts of the table agreed more okra and more rice was needed on the next go around.

All in all, I would make this recipe again as it was super simple and made a mountain of food.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green be

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over.  There are so many more potato recipes saved.  Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes.  With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive.   The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half.  Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe.  These were a family favorite for years but have long since been discounted.  Bummer.  Trying to replicate this seemed easy enough.  Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Papas a La Mexicana (Ranchera)

It  is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6  Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes).  Saute onions, tomatoes, jalapenos until soft.  Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water).  Bring to a boil and then add potatoes.  Cover and reduc