Kitchen Sink Jambalaya

Kitchen Sink Jambalaya

Every now and again two things happen: 1. We eat every consumable thing in our house but don’t want to go grocery shopping and 2. Are left with many mismatched items. This event calls for a clean out the fridge meal. A lot of the time it involves throwing things into a frying pan and making a somewhat edible concoction, but this time I decided to take a more organized approach to chaos cooking. Looking at the ingredients we had, I determined the closest thing to a real recipe would be Jambalaya. This twist on Jambalaya contains potatoes instead of rice, but is equally as delicious.

Mismatched mayhem

Ingredients (replace what ever with whichever, part of the kitchen sink fun) 

  • 10 mini potatoes
  • 1.5 cup shrimp
  • 1 cup (leftover pre-cooked) chicken
  • 6 italian sausages
  • Peas
  • Corn
  • Tomatoes
  • Onion
  • Beans
  • 1 clove minced Garlic
  • 1 can tomato sauce
  • Cajun seasoning

1. Boil potatoes until almost completely cooked, drain and slice

2. Fry the potatoes in a pan until browned

3. Separately slice and fry the sausages and shrimp until cooked through

4. Combine potatoes, shrimp, and sausage with the cooked chicken and add in vegetables and the tomato sauce

5. Cover and simmer until cooked through and warm


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