I usually try to be very good with using the ingredients on hand in an efficient way.  Pick a protein and do a few meals with it, that sort of thing.  Once in awhile we go overboard with different things to eat and suddenly I’m faced with several things that need to be used up if we don’t want it all to go to waste.  This week I opened the fridge to be faced with a chicken breast, some kielbasa, and rabbit sausage.  What to do, what to do.

I’ve never been to New Orleans but I love the food and music.  There is a sense that corsets were never as tight as they were up here.  There is a great spirit to the food and music.  It’s on my bucket list to swing by.  🙂  I do love a good jambalaya and thought it would be perfect to use up the different proteins in one dish.  It is also a very easy dish to throw together on a week night when there are sports and school meetings.

Our pepper plants are still going strong so I grabbed a few hot peppers to use.

I chopped up half an onion, several cloves of garlic, the peppers, and the meat.   In a skillet with hot olive oil I sauteed the onions and garlic for a few minutes then added the peppers and the meat.

While this was cooking I sliced several tomatoes from our garden that are in the good cooking stage.  In other words, not good and firm for salads but perfect for stewing.  Again, didn’t want them to go to waste!

I added about a cup of chicken stock and brought it to a simmer.  Then I added a couple of teaspoons of Worcestershire sauce, some oregano, and a cajun seasoning mix.  Stir and simmer.

I cooked some mushroom and herb rice pilaf almost to being done and then added it to the jambalaya to absorb the flavours and finish cooking.  Then it is ready to serve.

The flavours were hearty but not heavy on the stomach which was good as my son had to dash off for an evening of running round.  🙂