‘Jumble-aya’

To call this jambalaya would, I’m pretty sure, be blasphemy*. But the classic dish was the inspiration…

I always forget that grocery stores are closed on holidays. Most recently on Canada Day I was caught with no produce and, more blasphemy, not even any pasta in the cupboard.

I found myself staring into a sparse refrigerator and my small pantry cupboard in search of sustenance for the family. Aha! I had some Italian sausages in the freezer and there was rice, and a can of tomatoes too. Tossed in some corn and peas and some chili powder. Done. Jumble-aya.

I thought it would be passable, turns out my family loved it (toddler likes his with lots of sausage and as few peas as possible and dad thinks it needs more kick and adds Tabasco).

It’s not gourmet, but it’s definitely tasty and it’s an easy prep and cook for a weeknight when the veggie drawer is bare. Jumble-aya.

Enjoy!

* Even just the addition of frozen shrimp if you have them would bring this closer to the real thing.

INGREDIENTS (serves 4):

1.5 CUPS LONG GRAIN RICE

CHICKEN OR VEGETABLE STOCK

4 ITALIAN SAUSAGES

1 ONION – Chopped

1/2 CAN CHOPPED TOMATOES

1/2 CUP FROZEN PEAS

1/2 CUP CORN – canned or frozen

1 TBSP CHILLI POWDER

DIRECTIONS

Cook rice in stock using your usual method (personally I love my Cuisinart Rice Cooker, a welcomed hand-me-down from my sister whose family loves rice so much she needed a huge one).

Broil sausages until browned then slice into rounds.

Meanwhile, sauté chopped onions until slightly browned and add peas, corn, chopped tomatoes and chilli powder.

Stir in sausages and cooked rice. Season with additional chilli powder and salt to taste (will depend on saltiness of your stock).

Serve hot.

Prep Time: 20 min

Cooking Time: 10 min