Thinking of you, US of A,
with your Freddie Mac, and your Fanny Mae.
I’m no Du Fu. But seriously, since food-inflation has neared 10% in the UK, our household has only been eating meat every second night. We also eat a lot of cured pork, which is cheap because it goes farther in smaller quantities. I estimate that we save about £15/week ($25USD), or about £750 in 2008, this way. In other words, my inborn meanness is partly responsible for all the lentils ’round here.
So in the face of the many Louisianan jambalaya recipes calling for chicken and shrimp and pork and alligator and all sorts of protein extravagances, this is a solely-sausage jambalaya, with gluten-free free-range pork chipolatas on offer (on sale) this week. Chipolatas are a thin sausage, and browning them also cooks them through, so out of the pot they came as soon as they looked good. I sauteed onion, celery, and garlic, and flavoured with oregano, thyme, paprika, and some dried chipolte innards. In went red pepper, the rice, and a can of sieved tomatoes. Now, Emeril would probably disapprove (and I’m okay with that), but I keep the lid off the pot while the rice cooks. This is because with the lid on I can’t see what’s going on inside, and what’s going on is usually burning. So I stir and I monitor and I add broth as needed until the business is done. I sliced my browned sausages the size of shrimp, chucked them in, and, um, well, bam (lower case ‘bam’, very meek and sideways-glancing).
PS. Anybody else remember that annoying chain restaurant in Edmonton years ago that made all the staff yell “Jambalaya!” whenever it was ordered? What am I saying?: it was a chain: it probably embarrassed people from Vancouver to Winnipeg.