Last night we did a little better with actually eating — not only drinking — regionally. I raided the freezer for regional fare I had set aside for later cooking and came up with enough ingredients to create a jambalaya. Of course, it was chicken-centered since we have regional poultry, so there weren’t any prawns in this dish. In the pot was thrown chicken, chicken sausage, precooked Lundberg rice, tomatoes, some chicken stock I had made previously and frozen, and an onion. I simmered it all for fifteen minutes, threw in some hot sauce, and ta-da — jambalaya. I served it with some local bread and regional butter, and a fine, filling dinner was had.
Tonight will be really easy as we’re having the leftovers. Two night’s worth of local dinners, easy as can be.
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