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Cajun Fried Rice

Think the flavors of a jambalya or gumbo but stir fried rather than stewed. You get the same kick and flavors without the all day cooking.

Breakfast was Breakfast Biscuit

Lunch was Pasta Salad

Start with a portion of smoked sausage, a chicken breast ‘tail’, a couple mushrooms, a celery stalk, some sweet peppers, garlic and onion. Onion and garlic powders, cayenne, Italian seasoning, smoked paprika, celery salt, and pepper.
Take a slice from the onion, halve it, then dice.
Slice the mushrooms, celery, peppers and garlic. Reserve the celery leaves for garnish.
Slice the sausage into rounds, and the chicken into bite size pieces.
Toss the meats with all the seasonings to taste. The dried seasonings will char a bit in the pan and bring another layer of flavor.
Brown the sausage in a hot pan, rendering some of the fat and flavor from the sausage.
Remove the sausage from the pan and add the chicken. Reduce heat to medium.
Add in the vegetables, and another layer of fresh spices. Sautee until softened, but not mooshy.
Toss in two rice packs that have been slightly thawed – just enough to loosen.
Serve half with with a side salad.
Place the other half in a container for tomorrow’s lunch.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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