When I got home from work yesterday, Mike was channeling Hank Williams. He'd started out to make Crawfish Pie and Jambalaya, but the bugs were scarce and so he changed his mind and made a Seafood Empanada and some Seafood Stew with just a great roux for a base. So you know I couldn't let that rest. Today's entry is about the Jambalya I'm making from his stew.
My refrigerator inventory included the leftover stew and some remants of a green bell pepper, celery and a tomato. The pantry yielded some onions and some brown rice. So all I really needed to get at the store was a can of red beans and some andouille sausage.
Once I got home with the loot, I chopped most of the remaining green pepper, half an onion, about a stalk and a half of celery and a good sized garlic clove and put them in some olive oil to sweat. A few minutes later, I put in 2 chopped andouille sausages and let them mingle. Then I added a chopped tomato to the mix. When they were all nicely mixed, I put in the remaining stew and stirred them all together. Then I drained the can of red beans and put that in. They're over there getting cozy even as I type this.
I'm also making some brown rice, so I have a lot of time to kill before I can combine everything and dig in.