Tonight we just had subs.
Last night we had creole jambalaya that I'd made the day before. Recipe for around 4 quarts total:
1.5 tbsp veggie oil
1.5 tbsp Cajun seasoning
1 lb skinless boneless chicken breast cut into bite-sized chunks
1 lb peeled, deveined medium shrimp, tails off
1 lb andaouille sausage made with pork (not turkey sausage)
3/4 cup chopped celery (around 2 stalks)
1 cup chopped scallions (aka "green onions"), around a whole 4-oz bunch
1 large yellow onion, chopped
1 medium or large green bell pepper, diced (for color you can make it 1 small green and 1 small purple or orange, red is too sweet)
1 4-cup box chicken stock (not broth)
1 14-oz can diced tomatoes
3 medium cloves garlic, chopped or minced
3.5 cups parboiled long-grain rice, well-rinsed
1 bay leaf
2 tsp corn starch (optional if you want a thicker consistency)
This is a single-pot dish but requires a few bowls. Use a stovetop dutch oven or stew pot.
Heat the oil on medium-high.
Toss chicken and 1 tbsp Cajun spices, then add to the pot, cooking and turning til browned, around 6 minutes. Set chicken aside.
Leaving the "juice" in the pot, add the sausage. Cook around 8 minutes, and set aside in a second bowl.
Leave the drippings in the pot again, and add the shrimp and remaining Cajun spices. Cook around 3 minutes til all shrimp are opaque, and dump them on top of the chicken to set aside.
Toss all the veggies into the pot, cook (and stir) til softened, around 8 minutes.
Add chicken stock, tomatoes, garlic, and corn starch if you want it thickened. Bring to a boil.
Once boiling, add the rice, sausage, and the bay leaf. Reduce heat to simmer and cook, covered, til the rice absorbs most of the liquid. Around 15 minutes. Then stir the chicken and shrimp back into the pot, heating another 3 minutes or so.
Serve with extra chopped scallions on top for decoration if you like.
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