Lambalymbo

4 lamb chops
1 cup brown rice
1 cup white wine
2 cups water
Tony Cachere’s seasoning (to taste)
2 cups beef stock
1 package frozen “gumbo veggies” (okra, corn, etc.)
2 tbsp olive oil

Preheat oven to 325F and place 2 burners on HIGH. On one burner, put a saucepan with 2 cups of water to boil. When boiling, add rice. Place dutch oven on burner an heat up the olive oil. Season lamb chops with Tony Cachere’s and brown both sides (while rice cooks).

When meat is browned, deglaze the pot with the white wine. Then add the gumbo veggies first, then the rice (even if it’s not cooked thru, it’s fine. It’ll steam more). Cover the pot and place it in the oven to braise.

Last night, w/in about 20 minutes the dish was cooked thru. Pull of meat and place the pot back on the stovetop. Add stock and heat mixing it all together.

This is good without making into a soup too…

Serves 4

Jambalaya

3 cups water
2 cans diced tomatoes (with juice)
1 cup chicken stock
2 cups uncooked white rice
1/2 cup chopped celery
1/4 lb uncooked bacon (chopped)
2 tbsp olive oil
1 keilbasa sausage sliced
2 tsp Tabasco
2 carrots diced
1 onion chopped
3 cloves garlic, minced
1/4 cup White wine
In large pot on med-high heat place oil, bacon, and sausage. Crisp bacon and brown the sausage. Add onions, garlic, celery, and carrot. Cook over med heat till tender. Deglaze pan with white wine. Add water, tabasco, chicken stock, and tomatoes (with juice), return to med-high and bring to boil. Add rice. Cook over medium heat till rice is tender and water has cooked down. Serve.