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Published On: Apr 26, 2006 10:02 PM
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Published On: Apr 26, 2006 10:02 PM
Jambalaya Frito Pie
I guess just about the entire country has had New
Orleans on their minds lately. Our thoughts are with the people who have lost
everything, and although there is much destruction elsewhere as well
(Mississippi, Alabama, and other parts of Louisiana), New Orleans is really the
image that brings it home to all of
us.
I am so glad that I visited New Orleans during Asatour '04. I thought about going back in '05, but didn't make it down there. I remember the French Quarter very fondly, and hope that it assumes it's fabled grandeur soon.
Kudos to the people of Texas, for taking in so many refugees from the drowned city. Your kindness and hospitality speak well of your state. And so, being in a culinary frame of mind, I began thinking of what kind of dishes this co-mingling of Southeast and Southwest could produce, and came up with one of my own concoctions:
Jambalaya Frito Pie
1 box Zatarran's Jamabala Mix (cheating, I know)
2 1/2 cups water
1 pound ground beef
1 8 oz smoked sausage, chopped
1/4 to 1/2 medium white onion, chopped
1 12 oz can tomato paste
3 tomato paste cans of water
1 bag Frito's Scoops corn chips
Brown ground beef in medium skillet, with chopped onion. Drain WELL, and soak up extra grease with paper towels (Easy way: Line the skillet lid with 2-3 layers of paper towels, place the lined lid on the skillet, and invert). Set aside ground beef and onion mixture.
Bring 2 1/2 cups water to boil in medium dutch oven. When boiling, add Jambala Mix, ground beef and chopped smoked sausage, and return to boil, stirring occasionally. Add tomato paste and extra water, and stir until smooth. Return to boil, stirring occasionally, then reduce heat, cover, and simmer for 1/2 hour or so.
Serve over chips. While you're eating, consider making a donation to the American Red Cross Disaster Relief Fund to help the victims of Hurricane Katrina and other disasters. Visit www.redcross.org, contact your local chapter, or call 1-800-HELP NOW.
I am so glad that I visited New Orleans during Asatour '04. I thought about going back in '05, but didn't make it down there. I remember the French Quarter very fondly, and hope that it assumes it's fabled grandeur soon.
Kudos to the people of Texas, for taking in so many refugees from the drowned city. Your kindness and hospitality speak well of your state. And so, being in a culinary frame of mind, I began thinking of what kind of dishes this co-mingling of Southeast and Southwest could produce, and came up with one of my own concoctions:
Jambalaya Frito Pie
1 box Zatarran's Jamabala Mix (cheating, I know)
2 1/2 cups water
1 pound ground beef
1 8 oz smoked sausage, chopped
1/4 to 1/2 medium white onion, chopped
1 12 oz can tomato paste
3 tomato paste cans of water
1 bag Frito's Scoops corn chips
Brown ground beef in medium skillet, with chopped onion. Drain WELL, and soak up extra grease with paper towels (Easy way: Line the skillet lid with 2-3 layers of paper towels, place the lined lid on the skillet, and invert). Set aside ground beef and onion mixture.
Bring 2 1/2 cups water to boil in medium dutch oven. When boiling, add Jambala Mix, ground beef and chopped smoked sausage, and return to boil, stirring occasionally. Add tomato paste and extra water, and stir until smooth. Return to boil, stirring occasionally, then reduce heat, cover, and simmer for 1/2 hour or so.
Serve over chips. While you're eating, consider making a donation to the American Red Cross Disaster Relief Fund to help the victims of Hurricane Katrina and other disasters. Visit www.redcross.org, contact your local chapter, or call 1-800-HELP NOW.
Posted: Sun - September 4, 2005 at 09:08 PM