I confess I didn't like moving all the time, saying goodbye to friends, always being the new girl, always managing to lose a favorite toy in the move.
One of the very good things about moving around, though, was being introduced to all sorts of food: barbeque brisket to Tex Mex to pasties to Creole and Cajun delights.
I don't know why I suddenly decided that I had to have jambalaya, what sent me to the internet in search of an easy and easily veggie-ized version. But here's what I came up with. And it was dang good, if I do say so myself.
Jambalaya Two Ways (Omnivorous and Vegetarian)
1 Tbs. unsalted butter
1 large link of andouille sausage OR a Mexican or chipotle veggie sausage
1/4 c. diced onion
1/4 c. diced celery
1/4 c. diced bell pepper (any color)
1 clove of garlic, minced
1 1/2 c. diced cooked chicken OR 2 cans black-eyed peas, drained and rinsed
1/2 c. chopped fresh parsley
2 c. parboiled rice (I used Uncle Ben's converted rice)
2 c. tomato sauce
2 c. chicken OR veggie broth
2 tsp. hot sauce (I used tobasco)
1 Tbs. Tony Chachere's salt free seasoning
salt and pepper to taste
Melt butter in medium pot over medium heat. Add sausage, onion, celery, pepper, and garlic. Saute until sausage begins to brown. Add the chicken and allow to brown on all sides (or black-eyed peas, which don't need to brown). Add parsley, tomato sauce, stock, hot sauce, salt and pepper and seasoning. Bring to a boil then reduce to a simmer and cook uncovered, stirring occasionally for 20 to 25 minutes (stirring occasionally).