Leftover Green Pepper Jambalaya

Leftover Green Pepper Jambalaya

Jambalaya

Creole and cajun cuisine has always interested me, and I don’t really know why. I think because the flavours and layers and history are fascinating – how French, African-diaspora, American and English histories combine.  I started cooking some Louisiana style food when the StorrCupboard babies were small, having photocopied (yes it was 2006…) most of a little book from my South London library.
It may be incidental, but there’s a lot of baked goods in creole and cajun cooking.  And whiskey.  And fat.
I won’t ever understand marshmallows and sweet potato, or frito pie, or pumpkin pie.  But a chunky cornbread?  Jambalaya?  These foods enabled people on limited means to eat joyfully, making the most out of bits and bobs and, as I’ve talked about, that’s how I managed to feed my family when times were lean. And a small amount of leftover meat can be used perfectly. So … yes please.
Your leftover green pepper is one of the essentials in building your jambalaya.  Like onion, carrot, garlic and celery in French or Italian cuisine, green pepper, onion, celery and garlic is what you need for cuisine from the Deep South.  The bitterness that some of us (cough) struggle with is essential.  In a dish like this, rich with smoked sausage, chicken and fish, and filling with rice, the bitter note is perfect and stops it from being too rich.
Note: if you have access to amazingly diverse food shops, Andouille sausage is ideal.  If not, Tolouse, or a Polish smoked sausage.   I had only fancy fresh hot-dog sausages that have been in the UK supermarkets for the past couple of summers, and they were great.
With the meat, it’s about weight. I went for white fish as there are many ethical problems with prawns eaten in the UK, and they are hellish expensive.  Mussels would work, or salmon – this is a dish where the rice and the veg pad out and showcase the meat.  Keep the ratios the same and make it the dish that you love.

 

Jambalaya

Adapted, barely, from Felicity Cloake, Guardian.
Prep Time20 mins
Cook Time2 hrs
Course: Main Course
Cuisine: American
Keyword: eating on a budget, family recipies

Equipment

  • Tools
  • Sharp knife
  • Chopping board
  • Large saucepan pan
  • Lid for the pan
  • Wooden spoon
  • Slotted spoon/flipper
  • Plates
  • Optional tools
  • Measuring spoons

Ingredients

  • 3.5 teaspoons cajun spice mix
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 2 smoked sausages
  • 4 bone-in chicken thighs
  • 1 onion 150g
  • 1 green pepper 300g
  • 1 celery stick 70g
  • 3 cloves garlic 10-15g
  • 4 spring onions 70g
  • 800 ml Chicken or pork stock
  • Few drops Tabasco sauce
  • 300 g long grain rice
  • 300 g fish I used coley fillets

Instructions

Prep

  • If using frozen fish, remove from freezer
  • Slice the sausages into 2cm-ish slices
  • Finely dice the onion, celery and green pepper
  • Crush/finely chop the garlic

Method

  • Pour the oil into the pan and add the sausage until it sizzles - quite hot, not max
  • Brown both cut sides and remove
  • Repeat with the chicken
  • Turn the heat to medium and allow to cool for a minute
  • Add onion, green pepper, celery and garlic to the pan and cook until tender (about
  • 10 minutes); some people like to place a lid on the pan (I find it helps)
  • When tender, add the garlic and and stir around for a minute
  • Add the spice mix and stir well to make sure that the veg is well coated in spice mix
  • Return the chicken to the pot, pour in the stock and the Tabasco
  • Simmer for 15 minutes or until the chicken is tender then add the rice
  • Simmer for another 10 minutes
  • Next, stir the rice once, place the lid on and leave for 15 minutes
  • After the 15 minutes are up, remove the chicken and set aside
  • Turn the heat to low
  • Add sausage and fish to the rice mixture
  • Stir the rice around the meat and fish once, replace the lid and leave to steam
  • As soon as you can, shred the meat off the bones
  • Stir the chicken through the rice mixture

Storage/further meals

  • Store in a lidded container, in the fridge, for up to 4 days
  • Reheat CAREFULLY until piping hot
  • You can freeze, in a lidded container, for a month or so

Leftover sausage and bacon stuffed potatoes

Leftover sausage and bacon stuffed potatoes

Leftover bacon and sausage chowder

My friend Chloe scooped out the middle of potatoes in her aunt’s Harringey kitchen, scorching her fingers whilst a bemused bunch of her Italian friends watched. Chloe was living in Italy and a group of mates had come over for New Years. Her then boyfriend loved cooking, he encouraged her, and helped, burning his fingers too. I think I just sat at the counter, happy that they were all back over from Italy for now, basking in the happy noise of their company.

She mashed the potato with bacon and butter, squashing it back into the skins before re-baking them. We ate for hours that New Years Eve, a mix of Italian and English, plenty of wine, lots of chat.

A few years ago, faced with hungry kids and a small food budget, I went back to these potatoes. Pork is a strong flavour, so carries through potato well. Mixing in an egg with the potato gives everyone some extra protein which can be helpful if you’re worried about getting goodness into everyone’s bellies when the pennies have to stretch far. Bubbling cheese is optional but so good; it’s also the only way to get my eldest any way near a jacket potato.

Every time I make these potatoes, I think of Chloe. I think of the time I learned that brussells are amazing steamed with a healthy wodge of melted butter and a sprinkling of salt; I think of the endless plates of tuna pasta I’d eat at her mum’s house and the aranchini that her ex made me. Of her mum’s industrial bags of sugar and the fact that I only drink tea because you had to at her house (I’m not joking).

The only reason any of us can navigate around StorrCupboard is down to Chloe. She is a bloody wonder. And if you ever find yourself in Turin, go to the lovely ex-boyfriend’s excellent restaurant Scannabue, where you’ll eat nose to tail, and roll out afterwards, full and happy. Every recipe has a life before and after anyone puts it in a book or a blog; I hope you have fun making this idea your own.

 

Leftover sausage and bacon stuffed potatoes

Servings: 4

Ingredients

  • 4 large potatoes or 8 small...
  • 1 rasher leftover bacon
  • 2 leftover sausages (around 400 grams)
  • 2 eggs
  • 50 grams butter
  • 200 grams cheese

Tools

  • Scales
  • Chopping board
  • Knife
  • Potato masher/fork
  • Whisk/fork
  • Oven-proof dish
  • Dessert spoon
  • Cheese grater
  • Optional: metal skewer

Instructions

Prep

  • Crumble the sausage into small pieces and chop bacon into small pieces

Method

  • Turn the oven to 180c
  • Prick the potatoes all over with a skewer/fork else they will explode!
  • If you have a metal skewers place them through the potatoes, as this conducts the heat through the middle and saves a lot of time and electricity
  • Depending on the size of your potatoes, they will take between 40m & 2 hours... you can start them off in a microwave if you like (WITHOUT the skewer...)

When the potatoes are cooked

  • When the potatoes are squashy to touch, take them out and *carefully* cut into them; try to cut them through their fat side, so it’s easier to fill them/cover with a lot of cheese.
  • PLEASE BE CAREFUL! THERE WILL BE A LOT OF STEAM READY TO GUSH OUT AND STEAM BURNS ARE PAINFUL
  • Scoop all the soft potato into a mixing bowl and break up with a potato masher/fork. Add the crumbled meat, season, and give a good stir
  • Whisk the eggs, and pour into the potato mixture. Stir again.
  • Place the potato skins in the dish. Using a regular eating spoon, put the potato mixture into the potato skins. Grate cheese all over the top.
  • Return to the oven for between 20 & 40m (depending on the size of your potatoes). They are done when they feel firm.

Storage

  • They will keep for a day or two in the fridge. As you have re-heated the meat once already, be careful! Smell and taste, and if you must re-heat ensure that fucker is piping hot all the way through.

Leftover sausage and bacon chowder

Leftover sausage and bacon chowder

Leftover bacon and sausage chowder

What angel first paired smokey food and milk?  Comfort food of the highest order.  Chowder, an American soup from the east coast, has hundreds of iterations (I once sat with a cookbook devoted to chowder.  Totally ignored the friend who I hadn’t seen for about a year and her new home and hamsters, but I learnt a lot about chowder.  Sorry Becky).
If you can, use whole milk because you want that creaminess.  This is not the place for skimmed milk. The potatoes should be floury ones like maris pipers or king edwards- you want the potato to crumble in, so that you get the starchiness.
If you have time to cut the fat off the bacon and let it melt a little in the pan, then you’ll get more bacon-y flavour in the soup.  Yum.  Seriously – are you still cutting fat off bacon and frying it in olive oil?  STOP!  Snip off that cold fat (what is oil if not fat?) and pop it in the cold pan on a low heat and leeeeave it for about 15 mins.  That fat will, slowly, melt (“render”), and you can cook the onions and other veg for the soup in this fat.  And now you don’t have to buy more oil! So, you haven’t chucked good bacon fat AND you’ve not used unnecesarry olive or sunflower oil, leaving it for another meal – so, that’s basically 2 food waste pitfalls avoided.  Win win!
In this chowder  I used basic veg, but you can add in sweetcorn, peas, diced pepper.  And even my kids eat this for heaven’s sake, so it’s a straight up win for me.  Whatever random bits of cold chicken, chorizo, veg -as long as it tastes good with the soup, it goes in.  Happy days!

 

Leftover sausage and bacon chowder

Ingredients

  • 25 grams butter
  • 1 medium onion
  • 1 medium potato (around 300grams)
  • 1 carrot
  • 1 stick celery
  • around 350 ml milk - ideally whole milk as this is creamy soup
  • leftover sausages and bacon
  • sweetcorn & peas optional
  • salt & pepper

Tools

  • Scales
  • Chopping board & knife
  • Large saucepan with lid
  • Potato masher/fork
  • Wooden spoon

Instructions

Prep

  • Optional: cut the fat off the bacon and place into a cool saucepan. Once it sizzles a little add some extra oil
  • Chop your veg. Crumble the sausage into small pieces.

Main

  • Once the fat is warm/butter is melted, add the onion and cook on a moderate (middle) heat for about 10m. You don’t want the onions to brown, you want them to go translucent and soft enough to be squashed by the back of your wooden spoon
  • When the onions are cooked, add your diced potato, carrot and celery. Season. Place the lid on.
  • Turn the heat down a little so that the veggies ‘sweat’ and get a little soft. This takes around 10m.
  • Now that the chopped veggies are ready, pour the milk over and bring to the boil.
  • DO NOT LEAVE YOUR PAN! Milk can boil over v quickly!
  • As soon as it’s boiling turn the pan down so it’s simmering (that is, little bubbles are popping up but it’s not boiling hard)
  • Timer on for 15m; keep checking the the veggies are done by pulling a couple out and checking if they are soft. Depending on how large/small you’ve cut them, this could take anything between 15 & 25m**
  • If using peas/sweetcorn, add them now.
  • Add the crumbled meat, boil it through and serve with lots of buttered bread.
  • ** If you’re making the soup in advance, turn the heat off and leave to cool. Do not add the meat and store separately. When you’re ready to eat, heat the soup; as it comes to boil add the meat and let the soup boil for a minute or so, to make sure that the meat is fully hot. Do not reheat.

Storage

  • I wouldn't re-heat this as it'll be the third time around for the meat. 

Leftover sausage and bacon wraps

Leftover sausage and bacon wraps

Leftover sausage and bacon wraps

At home we’re trying this whole “don’t just eat it because it’s there” thing.  Not easy when it’s so easy just to eat those last two sausages, last rasher of bacon, just sitting there, just in reach, so easy to just eat them … but we were good, we didn’t. Food waste is also eating food that we don’t need, a luxury that most of the world hasn’t long been able to achieve.
But 2 sausages and 1 rasher of bacon?  Cold bacon?  Ergh. Or maybe … some perfect salty, rich flavours that can stretch to feed 2 hangry adults or 4 modest appetites…
Using some Mexican inspired flavours, I though about refried beans. Refried beans were so surprisingly tasty to me when I got over my jitters and tried them.  The name is misleading, a mis-translation. In my local Asda, a tin of refried beans is £1.50, and a tin of pinto beans is 55p. It won’t surprise you to know I went for the pinto beans. Buy ready made if you like – we all need different shortcuts in life, and you’d be horrified to see the inside of my car, etc etc.
The garlic-y, soft beans are a great foil to the salty meat.  Toast your wrap, chuck in whatever salads you have, crumble over a little of the meat, some Tabasco or chilli flakes to taste and you’re done. Go crazy and add some sour cream.  Living on the edge, stopping food waste and saving money, whoop!

Refried beans

Adapted, barely, from Wahaca by Thomasina Miers, p148-9
Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

  • 1 can pinto or black beans
  • 1 medium onion (about 200 grams)
  • 1 clove garlic
  • 25 + 10 grams unsalted butter or lard * 25 grams for cooking, 10 for serving
  • few fresh bay leaves
  • salt & pepper
  • * if cooking with lard, still use 10 grams of butter to serve, not additional lard

Tools

  • sieve/colander
  • frying pan
  • chopping board and knife
  • food processor or immersion blender & bowl

Instructions

  • Drain and rinse the beans. Place in bowl or food processor and blitz, adding a little water to loosen up.
  • Finely dice the onion.
  • Heat the fat in your frying pan. When it starts to foam, add the onion and season well. Let it cook until really soft - about ten minutes. When the onion is nearly ready, finely slice the garlic.
  • When the onions are done, add the garlic and stir, making sure that it doesn't burn - not too hot. After about a minute, add the pureed beans and bay leaf and stir well. Season heartily, as beans like a lot.
  • Stir regularly over the ten minutes to keep the texture nice and avoid sticking to the pan. Add a little more water - you're looking for a puree that falls off your spoon.
  • When you're ready to serve, stir through the 10 grams of butter. Spread over your wrap.

Storage and other uses

  • Drizzle with sour cream and serve with tacos.
    Store in a lidded container in the fridge for up to five days.

Leftover Green Pepper Jambalaya

Leftover Green Pepper Jambalaya

Okay so a lot of you love green peppers, but I know that there’s a tonne of you out there who are like me – green pepper is a pain in the arse rather than a veg that you love.
Creole and cajun cuisine has always interested me, and I don’t really know why. I think because the flavours and layers and history are fascinating – how French, African-diaspora, American and English histories combine.  I started cooking some Louisiana style food when the StorrCupboard babies were small, having photocopied (yes it was 2006…) most of a little book from my South London library.
It may be incidental, but there’s a lot of baked goods in creole and cajun cooking.  And whiskey.  And fat.
So I won’t ever understand marshmallows and sweet potato, or frito pie, or pumpkin pie.  But a chunky cornbread?  Jambalaya?  These foods enabled people on limited means to eat joyfully, making the most out of bits and bobs and, as I’ve talked about, that’s how I managed to feed my family when times were lean. And a small amount of leftover meat can be used perfectly. So … yes please.
Your leftover green pepper is one of the essentials in building your jambalaya.  Like onion, carrot, garlic and celery in French or Italian cuisine, green pepper, onion, celery and garlic is what you need for cuisine from the Deep South.  The bitterness that some of us (cough) struggle with is essential.  In a dish like this, rich with smoked sausage, chicken and fish, and filling with rice, the bitter note is perfect and stops it from being too rich.
Note: if you have access to amazingly diverse food shops, Andouille sausage is ideal.  If not, Tolouse, or a Polish smoked sausage.   I had only fancy fresh hot-dog sausages that have been in the UK supermarkets for the past couple of summers, and they were great.
With the meat, it’s about weight. I went for white fish as there are many ethical problems with prawns eaten in the UK, and they are hellish expensive.  Mussels would work, or salmon – this is a dish where the rice and the veg pad out and showcase the meat.  Keep the ratios the same and make it the dish that you love.

 

Jambalaya

Serves 4-6
Adapted, barely, from Felicity Cloake, Guardian.

Ingredients

3.5 teaspoons cajun spice mix
1 bay leaf
1/2 teaspoon salt
2 smoked sausages
4bone-in chicken thighs
1 onion (150g)
1 green pepper (300g)
1 celery stick (70g)
3 cloves garlic (10-15g)
4 spring onions (70g)
800 ml Chicken or pork stock
Few drops Tabasco sauce
300g long grain rice
300g fish (I used coley fillets)

Tools
Sharp knife
Chopping board
Large saucepan pan
Lid for the pan
Wooden spoon
Slotted spoon/flipper
Plates

Optional tools
Measuring spoons

Time
20 minutes prep
1.5-2 hour cook

Level
Medium

Prep
If using frozen fish, remove from freezer
Slice the sausages into 2cm-ish slices
Finely dice the onion, celery and green pepper
Crush/finely chop the garlic

Method
Pour the oil into the pan and add the sausage until it sizzles – quite hot, not max
Brown both cut sides and remove
Repeat with the chicken
Turn the heat to medium and allow to cool for a minute
Add onion, green pepper, celery and garlic to the pan and cook until tender (about
10 minutes); some people like to place a lid on the pan (I find it helps)
When tender, add the garlic and and stir around for a minute
Add the spice mix and stir well to make sure that the veg is well coated in spice mix
Return the chicken to the pot, pour in the stock and the Tabasco
Simmer for 15 minutes or until the chicken is tender then add the rice
Simmer for another 10 minutes
Next, stir the rice once, place the lid on and leave for 15 minutes
After the 15 minutes are up, remove the chicken and set aside
Turn the heat to low
Add sausage and fish to the rice mixture
Stir the rice around the meat and fish once, replace the lid and leave to steam
As soon as you can, shred the meat off the bones
Stir the chicken through the rice mixture

Storage/further meals
Store in a lidded container, in the fridge, for up to 4 days
Reheat CAREFULLY until piping hot
You can freeze, in a lidded container, for a month or so

Got a question? Ingredient you need help with? Get in touch:

ann@storrcupboard.com

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