Rice stew (which isn’t Creole jambalaya)

[narcasse]

Onion, clove of garlic, sausage, black pudding, celery, red peppers, carrot & tomatoes. With vegetable stock, beef stock, a heaped teaspoon of Marmite in lieu of Bovril, Worchester sauce, turmeric, cayenne pepper, lots of paprika, a slug of vodka and some pomegranate syrup to finish off. Also some long-grain rice in there somewhere.



As an aside, I hate those baby onions: I end up having to use piles of them to get any flavour. Also, the only reason this dish contained the holy trinity of Louisiana cuisine is entirely by accident: I dislike celery greatly because it tastes like hairspray to me but I’ve recently discovered that chopped finely and cooked with plenty of other things it’s not too bad.

As for the title, I did glance over a jambalaya recipe the other day but since I didn’t try to follow one and my stew contained far too much liquid I can’t even call it an attempt at Creole cuisine though I did let it cook down further after I'd eaten the plate in that last photo because I was just that hungry.