Kit's Jambalaya

 (serves 4, or 2 voracious fishermen)

2 T butter

Shrimp and sausage ready to go!

2 T olive oil

1 T special BA spice (or Emeril’s)

1 C long grain rice (uncooked)

½ C chopped onion

1 T minced garlic

2 cans Rotel

2 C chicken broth

1 C V8 (2 small cans)

½ to 1 C frozen, sliced okra (no okra?  use peas or zucchini or just do without--it will be fine)

8 oz wild caught shrimp (raw or cooked—peeled—about  10 big ones)

8 oz Polska kielbasa or andouille, sliced in bite size pieces—(these are already cooked) (about 2 sausages)

Salt and pepper if needed

Melt butter and oil in saucepan.  Add onion and garlic.  Sauté until cooked through.  Add rice.  Stir to coat and let sauté a bit (1 min or so to let it absorb flavors).  Add special spice, broth, V8, Rotel, and okra.  Cover and simmer on low for 20 minutes.  Toss, then add shrimp and sausage. Cook for an additional 5 minutes. Adjust seasoning and serve.

onions and garlic in butter and oil.

bubbling broth!

Cooking til done!

Chili with Beans (easy dump recipe)

the basic chili with beans mixture--not  real pretty, but tasty!

(serves 4 at least)

• ½ C diced onion (1 small onion)
• 1 lb ground beef 
• 1 can S&W black chili beans--do NOT drain (If you cannot find this, use regular black beans and add 1 T pico de gallo spice)
• 2 cans Rotel chopped tomatoes (regular spice or mild, depending on your preference)
• 4 T butter or oil
• S&P
• OPTIONS—see below for floating tacos, hot dogs or plain chili!

General preparation:  

Heat butter or oil and add onion.  Stir until beginning to cook.  Add ground meat and brown (about 5 minutes).   Add beans and Rotel.  Cover and simmer until hot (5-10 minutes).  Taste:  add S&P, more chili if needed.

OPTIONS:  

• Floating tacos:  serve over Fritos, top with shredded cheese, lettuce, avocado and  ranch dressing (or just sour cream

• Coney Island dog:  slather over a hot dog with bun and add cheese and raw onions

• Plain old chili:  serve in a mug for regular chili with cheddar cheese and any topping (onion, avocado, etc)--or none at all.

This freezes great.  Just put into a plastic container or a baggie and freeze.  Lasts about 3 days in the frige; lasts until the Apocalypse in the freezer.  Just reheat (may need to add 1-2 T water).  

Ensalada de la Gente--Salad of the People

Disclaimer:  No!  this is not salad made of people (re Soylent Green--an amazing movie!).

This is a variation of a recipe I created for a family Thanksgiving in 2002.  You can also add lettuce, tomatoes and avocado to serve.  (The dish doesn't store well with lettuce, tomato and avocado, so if you plan on eating it over several days, just add these later at serving.)

·   1 can black beans (drained and rinsed)
1 C corn (from 2 cobs—cooked, or a small can/drained, or 1 C of frozen corn that is thawed.  I like it roasted on the cob.)
½ C chopped pepper (red, yellow, etc.)
½ a jalapeno chopped fine
½ red onion diced
1 C chopped cilantro
¼ C lime juice (from 2 limes or bottled)
S&P

   1-2 t Pico de Gallo spice

    3 T olive oil

    Combine all and let set for at least 15 min before serving.