I made a delicious gazpacho last week and I had about 4 cups of it left over. What to do with it? The farmers market had some beautiful tiny okra, so I decided on a sorta Virginia-style Jambalaya. Add some spicy sausage,rice, shrimp, bay scallops, the leftover gazpacho, a can of V-8 and some spices and water! The family loved it, it was a one-pot meal, and it was on the table in 45 minutes! I have to warn you that I am a throw-it-together sort of cook, so I am NOT going to give you the gazpacho recipe (this time) but if you know (or can find out - hey-what is the internet for, anyway!?), then here is the (sorta) recipe:
Thursday night Virginia Jambalaya
2 small andouille sausages, diced
3/4 lb. medium shrimp, shelled and deveined (frozen is okay)
1/2 lb. bay scallops (optional)
4 cups gazpacho
1 cup long grain, basmati, or arborio rice
1 to 1 1/2 cups water
1 tsp smoked paprika
1 tsp hot paprika
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