In the midst of the last move, I forgot to close out the old gas bill and was not reminded when I turned the new gas on. I got a nasty letter from the gas company saying that they are going to turn off my gas in the new place if I don’t immediately pay the old bill and that I have to call a certain phone number when I make the payment. To make sure that the payment is properly recorded, I went to the local gas company on July 2, 2013, and paid the bill in person. Then I called the special number at about 3:30 pm and got a recorded message that the gas company was open from 8:00 am to 5:15 pm. I figured that in the information age, the payment would be recorded and all would be well.
I was wrong. When I got home yesterday, Monday, July 8, 2013, Spane and I were hungry, so I started dinner early, at 4:30. I chopped the vegetables, cut the meat, put butter in the pan, turned the knob – and ……. nothing. No gas. I called the gas company, the special number and again was told that the office was open from 8:00 am to 5:15 pm, a full 45 minutes before the office was supposed to close. When calling the regular number, I got a nice woman who I kept on apologizing to because I was so mad, and she said the gas would be turned back on tomorrow, Wednesday, July 10, 2013 between 8:00am and 5:00 pm, and to make sure that all pets were secure and gates open. I chuckled and said, “Humph, you didn’t seem to have any problems turning it off, did you?”
That meant that today, I don’t have gas. I have been on the phone with them, and have asked for a supervisor. I’m still waiting for a callback, but I’m not waiting anymore to make dinner. I have a small Nesco, and I’m going to make my Jambalaya in it. This is one of the reasons I have this wonderful roaster oven, so I can cook no matter what.
My recipe for Jambalaya follows and I have more recipes for foods perfect for the Nesco.
Let’s Cook Jambalaya in the Nesco with Creole Seasoning
- 1 tablespoon butter
- 1 clove garlic, chopped
- 1 onion, chopped
- 1/2 cup sweet bell peppers, sliced (I use the frozen ones)
- 1 14.5 oz can diced tomatoes
- 1 teaspoon chicken base
- Creole Seasoning
- 3/4 cup rice
- 1 Polska Kielbasa, sliced
- Sour Cream for garnish
- Heat the Nesco to 400 degrees.
- Drain the tomatoes into a measuring cup. Set the tomatoes aside.
- Add enough hot water to the tomato juice to make up 1 1/2 cups of liquid.
- Add the chicken base to the liquid, and stir to combine. Set aside.
- Put the butter in the bottom of the well, and put the well into the Nesco.
- Add the garlic, onions, and peppers. Don't worry if it all looks like a mess, it will cook up nicely.
- Stir the vegetables occasionally and cook them until they are soft, about 10 minutes.
- Reduce the temperature to 275.
- Add the Creole seasoning, and the rice. Stir to coat the rice with the spice and vegetables.
- Add the tomatoes, liquid, and sausage.
- Cook, covered, until the rice is soft, about 25 minutes. Turn the Nesco off.
- Serve with a dollop of sour cream for garnish.
Of course, you can easily make this in a deep pan on the stove top. You can also make it for a crowd by adding more cooked meat and increasing the amount of rice and liquid.
You can add any kind of cooked meat you have, or add shrimp in the last five minutes of cooking so they do not overcook.
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cayenne
- 1 tablespoon paprika
- 1 teaspoon thyme
- 1 teaspoon white pepper
- Mix all the ingredients together in a mortar and pestle. This will make enough seasoning for 1 dish.
If you don't have a mortar and pestle, use a small food processor. If you want to make a bigger batch, increase the ingredients proportionately.
You can increase the cayenne if you want it spicier.