Earlier this week I told you about my discovery of the Peas and Thank You blog and how Mama Pea's new cookbook arrived at my door recently. My first foray into cooking from it happened to be in the form of Papa Pea's Jambalaya.
I try to make recipes close together that have similar ingredients so that nothing goes to waste (i.e. two things with cilantro so I don't buy a bunch and only use a tablespoon). This week I used celery in my very favorite lentil soup recipe, so I searched for some other way to use the remaining stalks. Enter Jambalaya! I was leaving for a work retreat for a few days, so this was the perfect way to help stock the fridge for Jesse before heading out of town. It includes meatless sausage (in the form of Field Roast chipotle sausages) and since I hate meat substitutes (an entire post in and of itself for another day), this was a perfect time to try this one. I love that it only needs one pan too, if you used pre-cooked rice.
The final dish: