Jumbled Jambalaya

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I shopped with chicken jambalaya in mind but I ended up with two dishes because… my pan was too small for the extra ingredients. Ha.ha. This is among the perils of having only one pan to cook with.

Anyway, the seafood-less jambalaya contains the following:

– chicken breast cut into small cubes
– carrots, small cubes
– potatoes, small cubes
– celery stalk, small slices
– green peas
– garbanzos
– sausages (chorizo), cut into slices
– tomato sauce
– garlice, minced
– onions, sliced
– bell peppers (optional)

Just saute the aromatics first, then add the chicken, put salt and pepper and some water. Simmer for 5 minutes. Add carrots and potatoes, and the green peas last.

Serve on top of hot rice. (Personally, I mixed it with the rice for a paella imitation.)

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The shrimps and squid I was supposed to put in the jambalaya I made into a separate dish of quick stir-fry with garlic and tomato sauce, ketsup and oyster sauce, and chili, as shown in the photo. This cooked in less than 2 minutes.

The leftover chicken stew I made into “pistu” or scrambled egg the following morning. 🙂

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For dessert was a healthy combo of mangoes and strawberries.

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