Eats: Jambalaya7:47 AM
Rumor has it Spring is on its way, however, the snowflakes laughing in my face as I shook like a crack head from the cold this morning say otherwise. I am a fan of comfort foods and to me that includes as much spice as possible without giving Kyle a heart attack. So its no surprise jambalaya is one of my favorite dishes to make, a little heat for this cold Spring.What you’ll need:
-Whole grain rice
-Tofurkey sausage (I have used smoked breakfast links and chicken in the past so those work great too).
Cook rice according to directions on package, I used a sea-salt bouillon cube with this batch. While that is cooking, chop and peel veggies. You really can use almost any vegetable you have around, my mom used to refer to jambalaya as “all the left-overs” so if you want to add something else, go ahead. Cook all the veggies and meat in a skillet with cayenne pepper until done. Add them to the rice, along with the corn and black beans. Finally, chop tomatoes and add those, along with any hot peppers.
I am also a fan of cornbread, and I made some from a box of cheapo jiffy mix. I just follow the directions on the box, substituting silk for milk and flaxseed for eggs. I also add a little brown sugar and agave to make them sweet, tastes great with the spice of the jambalaya.
There you have it, a nice, hot comfort meal.