I had planned to test my roast chicken stuffed with falafel theory, but after getting slowed down by a blizzard en route home from Cochrane today, then navigating through hail and lightning once I got back to the city, by the time I made it home I figured it was too late to roast the considerably large (for a chicken) chicken I had in the fridge. So I made jambalaya instead, something I had orchestrated to make use of the lone farmers’ sausage left in the freezer.
Jambalaya is typically made with chicken, sausage or ham, and shrimp. Since I always have a bag of shrimp in the freezer, that part was easy – and it’s a great way to use cheaper chicken thighs. You can make it as gutsy or mild-mannered as you like with (or without) hot sausage, spices and hot sauce. I left the hot stuff out on account of W, who gobbled it up. Truthfully, it didn’t thrill me, but the boys liked it, and it did make for a warming rainy/snowy/sleety/hail-y day dinner.