What do I do with LEFTOVERS?!?!

Easy dinner for two!

And when they had eaten their fill, he told his disciples, “Gather up the leftover fragments, that nothing may be lost.”

John 6:12

I grew up on leftovers! As the child of a working mom and dad who only knew how to make SOS, hot dogs, and oyster stew, we stretched our dinners to help on time. My mom is a wonderful cook, so eating leftovers was never a bad thing. As a full-time mom, and a part-time employee with a family of 5, we often try to stretch our dinners as well. While eating leftovers may not always be exciting, I do love the challenge of taking what is left from one meal and making something new and different.

A couple of weeks ago Jake and I were home for the week just the two of us (thank you Nanny and Papa!!). One night I made salmon with a side of rice. Since I usually feed 5 people at dinner, I made way too much for just the two of us. The next night I took inventory of what I had in the fridge and freezer and realized I had everything I needed for a creole jambalaya. I used the leftover rice, a large link of smoked sausage I had in the freeze, a pack of medium shrimp from the freezer, and a few veggies from the fridge. Before I knew it I had a great meal on the table in no time with very little prep work.

So much deliciousness

Creole Jambalaya

  • 2 tablespoons butter
  • 1 large onion, chopped
  • 1 large bell pepper, chopped
  • 8 green onions, chopped
  • 2 celery ribs, chopped
  • 1 pack frozen medium sized shrimp, shell off (thaw and remove tails)
  • 1 pound, smoked sausage (if you are local to Statesboro, do yourself a favor and get the sausage at Ellis Meat Market)
  • 1 8oz. can tomato sauce
  • 5 cups cooked rice
  • 3-4 tablespoons creole seasoning (adjust to your taste and spice level
  • Salt and pepper to taste

Melt butter in large Dutch oven over medium heat. Add onion, bell pepper, green onions and celery. Salt and pepper to season and saute until tender. Add sausage and cook for 5 more minutes. Add tomato sauce and creole seasoning, followed by shrimp. Finally add rice to mixture and stir. Cover and cook over low heat for 20 minutes, stirring occasionally. Be sure to check shrimp to make sure they do not overcook.

I love being able to take something from one meal and turn it into somethings new!

Until next time,

Fellowship Foodie

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