Back in the early days of the Dinosaur Bar-B-Que, I made a pilgrimage to New Orleans, and it seemed natural to bring some of the wonders of the Big Easy back up north. The thing that really grabbed me was jambalaya, a dish with infinite possibilities. There’s no one recipe for jambalaya because its whole reason for bein’ is to let the cook get personal and real creative with the bits of meat or fish hangin’ around in the fridge. You can give it your personal touch any way the spirit moves you. Try makin’ it with other veggies, throwin’ in some shellfish, messin’ with the seasoning—this is your chance to be a link in the evolution of one truly great leftover dish.
Here’s a double leftover idea. Take leftover jambalaya and stuff it into hollowed-out peppers or tomatoes. Bake at 350° til the veggie containers are soft, 30 minutes for tomatoes or 45 minutes for peppers. Serve with some Mutha Sauce ladled over the top.
