The Cajuns had it right. They ate well by growing their own foods and by stretching what they had in gumbos and jambalayas.
I looked around in the fridge last night and noticed the extra NY strip that I'd cooked two days earlier. It was certainly not enough food for Hubby and I to split. However, with the addition of a few things, namely some rice, I was able to turn out another meal for two, with more leftovers that Hubby ate for lunch today.
Whether you've got an extra steak, some bbq chicken, or some other type of protein hanging out in the fridge, consider throwing it into a jambalaya and making another meal out of it. Not only is it delicious, it'll help you save some money.
In these recessionary times, we sure can learn a lot from the Cajuns.
Steak and Shrimp Jambalaya
canola oil spray
1 NY strip steak, grilled rare, chilled, and trimmed
1/2 lb shrimp, peeled and deveined
2 large cloves garlic, minced
1 C onion, diced
1 C celery, diced
1 C bell pepper, diced
2 1/2 C extra long grain, white rice (Toro, Konriko, or Mahatma)
1 bottle Abita Amber
1/2 C beef stock
1 bay leaf
2 sprigs thyme, de-stemmed
Creole seasoning, to taste
freshly cracked black pepper, to taste
1 tsp Worcestershire sauce
1 tsp smoked paprika
2 Tbsp parsley, chiffonade
4 Tbsp green onions or chives, sliced or snipped
1) Spray a large pot with canola oil and place on high heat.
2) Add the steak to the pot and stir to release the oils. Cook for approx. 2 minutes.
3) Sprinkle the shrimp with Creole seasoning and set aside.
4) Add the vegetables and garlic. Set heat to medium and sweat the vegetables for 2 - 5 minutes.
5) Add the steak and saute' with the veg for one minute.
6) Add the rice to the pot with the veg and steak, then turn heat to high. Stir the rice and toast for about 2 mins. Don't let it burn.
7) Add the hot sauce (to your liking), beef stock, beer, thyme, bay leaf, Worcestershire, paprika, half of the parsley, half of the green onions, and some Creole seasoning (sorry, I didn't measure it).
8) Let the mixture boil, then turn the heat to low. Cover with a tight-fitting lid and cook 20 - 30 mins, or until rice has fully absorbed the liquids.
9) If using shrimp, add them 10 mins into cooking and stir.
10) When the rice is cooked, fluff with a fork, adjust the seasonings, and add remaining parsley and green onions.
I love pairing jambalaya with a green salad that has some apple or orange in it.