I should title this dish left-over jambalaya. Or left-over mid-week comfort meal. Actually that what it is, but it is so good that I had to post it. A jambalaya is a Cajun style rice dish. Full of flavors and usually made with or a combination of chicken, pork or shrimps. You can also make a vegetarian jambalaya.
My refrigerator had leftover roasted chicken and 1 cooked sausage. Also, chicken trimming from 2 chicken breast. I added two strips of streaky bacon and a very nice a slice of pork loin. Of course, you can do it from scratch since the most important is dredging the ingredients in the creole spice mix.
The first step is to have a creole seasoning mix.
Creole spice mix
• 2 1/2 tbsps. Spanish paprika
• 2 tbsps. salt
• 2 tbsps. garlic powder
• 1 tablespoon cayenne pepper
• 1 tbsp. oregano
• 1 tbsp. dried thyme
Now that you have a Creole seasoning spice mix you can start your Jambalaya. I say your jambalaya as I suggest using cooked or what-to-do-with-it from your refrigerator. That is, items tasting nice with rice. You may start with fresh ingredients instead of left over if you wish
Needed for Jambalaya
• I used a roasted chicken thighs meat removed from the bones
• 100 gr of chicken off-cut from 2 chicken breast
• 1 cooked sausage – from scratch I suggest 200 gr chorizo sausage
• 125 gr of pork loin cut in medium size cubes
• 2 slices of streaky bacon
• Creole seasoning mix
• 3 tomatoes cubed
• 1 bay leave
• 1 garlic clove, minced
• 1 nice size onion cubed
• 1 cubed small green or red pepper /capsicum
• 2 cups of rice, I used long grain rice
• 4 cups chicken stock / or water with 2 chicken cube
• Salt and pepper to taste
• Dredge the uncooked meat in spice mix
• Coat the bottom of a large pot with oil. Cook the chicken first then keep aside. Second, the pork with the streaky bacon. The smell is great. Keep aside
• Add a little oil if needed and dredge the cooked meat with the spice mix and cook until the meat absorbs the spice flavors. This take a very short time. Keep aside
• Add a little bit more oil to the pot and add the onion, garlic and green pepper. Cook until the onion is soft and translucent
• Return the meat to the pot add the bay leaf and 2 cups of chicken stock. Adjust the seasoning and add some spice mix if needed. Cover the pot and simmer for 15 minutes
• Add the rice, cubed tomatoes and the other 2 cups of chicken stock. Mix well and increase the heat until reaching a rolling boil. Reduce the heat to the minimum, cover the pot and cook for a further 15 minutes.