Cold weather calls for hearty food. And cleaning out the freezer. And maybe using up the partial bag of rice which haunts me every time I open the pantry?
So, I defrosted that 1/4 bag of shrimp; diced the leftover ham; sliced the last (sniff) of our homemade sausage; and finished up the bit of smoked chicken breast I’d purchased from Farmgate Markets. Seems excessively meaty, I know, but such is the stuff of jambalaya.
An aside here: Farmgate is a local business right here in town that makes their own deli meats in house. if you’re thinking this is no big deal you’re dead wrong. Ham that isn’t rubbery! Roast beef that isn’t slimy and has actually been carved from a side of beef! Kielbasa that doesn’t look like a tube of plastic but instead has the most heavenly, garlicky flavour! They’ve also got some great local cheeses and gluten-free breads, in addition to the regular butcher shop that is anything but.
Back to the topic at hand: some basic spices (oregano, chili powder, and I added some chipotle powder because, hey). Cooking sherry, plenty of garlic, and you’re pretty much in Southern Lousiana heaven.
Simmer longtemps. C’est tout.
Can you believe I forgot to take a photo of the finished dish? We were too hungry, I guess! Maybe I’ll update this with a pic when I make it again, which I most assuredly will.