Jambalaya

Jambalaya, originally uploaded by Sweet Sugarplums.

Here's another Frugal Gourmet recipe. It's pretty much as printed in "The Frugal Gourmet Cooks American". Feel free to use whatever leftover meats are on hand.

"Originally this dish, like so many dishes that have become classics, was designed to use up leftovers. The dish stands in that great tradition of frugal cooks who could not afford to throw anything away, or, in the more profound tradition, that good community of cooks who refused to throw out any edible leftovers. This bit of Cajun ingenuity is now common all over New Orleans, and there are as many variations on this dish as any one I know. I think I love them all!" - Jeff Smith, "The Frugal Gourmet Cooks American"

JAMBALAYA

1/2 pound bacon, sliced
1/2 pound cooked shrimp
3 tablespoons oil
1 large yellow onion, peeled and chopped
1 1/2 green peppers, chopped
3 cloves garlic, minced
4 stalks celery, chopped
6 green onions, chopped
28 ounces canned tomatoes, crushed with your hands, then drained, juice reserved
3 cups chicken stock, use a total of 3 1/2 cups liquid including tomato liquid
1/2 pound sausage links, Hot links, sliced into 1/4-inch pieces
1 cup ham, diced
3 tablespoons chopped parsley
1 teaspoon Tabasco sauce
1/4 cup Worcestershire sauce
3 teaspoons thyme
salt and pepper
2 cups long-grain white rice

Cook the bacon until crisp. Drain and set aside.

Pan fry the sliced sausage until it just begins to brown. Remove the sausage. Saute' the rice in the drippings and remove from the pan.

Add a tablespoon of oil. Saute the ham, onion, green peppers, garlic and celery until the vegetables are tender. Add seasonings and liquid and bring to a boil. Lower heat and simmer, covered, for 20 minutes.

Add the rice and sausage and simmer for 25 minutes. Stir in the bacon, shrimp and green onions and adjust the seasonings.

If using cooked rice, use 4 cups of cooked rice. Heat it in the pan. Use 16 oz tomato sauce and about 1 cup of chicken broth.

Per Serving: 609 Calories; 33g Fat (49.8% calories from fat); 26g Protein; 49g Carbohydrate; 3g Dietary Fiber; 108mg Cholesterol; 1980mg Sodium. Exchanges: 2 1/2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 5 Fat; 0 Other Carbohydrates.Grain(Starch); 3 Lean Meat; 1 Vegetable; 1 Fruit; 1/2 Fat; 1 Other Carbohydrates.

Maze Gohan

Maze Gohan, originally uploaded by Sweet Sugarplums.

My dad's aunt would make enormous vats of this rice for family gatherings. He came from huge family, 10 kids here in America (and 2 that stayed behind in Japan when the family emigrated). There'd be 50 of us in the house on the holidays. This rice was always part of the meal. I've never had rice like this before or since and have been trying to figure out the secret. It was basically pork fried rice but it was sweet. I think carrot and sugar may be what make the difference. I recently heard from my cousin Paul that Auntie would also use a lot of bacon grease (ah-ha!) - of course, what wouldn't taste great with bacon grease!

I use various combinations of meats when I make fried rice. My favorite is chicken, ham, and shrimp. This time, I used leftover pork roast, soy chicken strips, and Chinese lop chong sausage. I didn't have greens (spinach or bok choy). After I took the picture, I realized I had forgotten the peas. I like them more for the color than anything else, but there was definitely something missing without them. It's important to use cold rice so the grains stay separate and firm.

MAZE GOHAN

3 stalks celery, minced
1 onion, slivered
1 carrot, slivered
mushrooms, sliced, optional
2 cups spinach, coarsely chopped
3 eggs
1/4 cup peas
4 cups cooked white rice

1/4 cup hoisin sauce
2 tablespoons low-sodium soy sauce
1 teaspoon sugar
1 tablespoon sherry
green onions, chopped

Heat a tablespoon of oil in a wok over highest heat. Stir-fry the carrot, onion, and celery until tender. Add some sherry if needed, to allow vegetables to steam and reduce browning. Add mushrooms and cook until soft and the liquid has evaporated. Add spinach and cook until wilted down. Remove from pan to large serving bowl or platter.

Add another tablespoon of oil to wok. Add rice and cook until warmed and lightly browned. Remove to bowl with the vegetables.

Heat another tablespoon of oil. Add eggs and cook until set into a 1/2-inch pancake. Remove from pan and chop into 1/2-inch cubes.

Combine sauce ingredients and heat in the wok. Return all ingredients to the wok and stir gently. Season to taste with more sugar, sesame oil, and bean sprouts if desired. Add green onions at the end so they keep their bright color and shape.