Category Archives: Leftovers

Jambalaya – Pork, Chicken and Shrimp!

This is my first time at trying Jambalaya and after reading a few recipes online, I decided to make the recipe up myself.  I cooked a pork butt yesterday and made pulled pork rice bowls and as  you know if you’ve ever made pulled pork, there are always many leftovers. We were getting tired of the pork, so I figured I’d mix it up and add it to Jambalaya instead of Kielbasa.  If you like this recipe you could add anything to it that you like, including summer sausage, ham, or even okra or crab meat!   I used a leftover grilled chicken breast and some frozen shrimp!

Jambalaya Ingredients:

1 tablespoon olive oil
1-2 cups left over pulled pork
1-2 left over grilled chicken breast (chopped or shredded)
1 tablespoon butter
1 medium onion, diced
1 cup diced celery
1 yellow bell pepper, diced (substitute green if needed)
1 cup seeded and diced tomato (canned diced tomato is fine!)
3 garlic cloves, minced
1 jalapeno pepper minced
1/2 teaspoon cayenne
1 teaspoons dried oregano
4 cups chicken stock
2 cups long-grain rice
1-2 bay leaves
2 teaspoons salt
1 teaspoon freshly ground black pepper
Hot sauce to taste
1/2 cup chopped scallions
3/4 cup chopped fresh parsley
1 Tablespoon lemon juice
1/2 pound medium shrimp – roughly chopped

Jambalaya Method:

In a dutch oven over medium heat, melt the butter and add the onion, celery and peppers to the same pot and saute for 8 to 10 minutes, until the onion is soft.  Add the tomato, garlic, jalapeno, cayenne, oregano and cook until all the vegetables and herbs are blended well.


Add the stock and bring to a rolling boil. Stir in the rice, and add the left over pulled pork and grilled chicken, bay leaves, salt, pepper and hot sauce. Return to a boil, reduce the heat to low and simmer, covered, for 20 minutes.


Add 1/4 cup of the scallions, 1/4 cup of the parsley, the lemon juice and the shrimp, and stir well. Cover and remove it from the heat and allow the jambalaya to steam for 5 minutes. Serve and top with green oniona and jalepeno.  A dolop of sour cream on top will cut the heat and a dd a little texture!


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Ciao! Mike


Cioppino pasta

I have made Cioppino many times and I usually end up throwing away the amazing sauce that is left after all the seafood is gone. This time I was determined to do something with it and it turned out delicious! If you like Cioppino, you’ll love this. For those of  you who feel cheese should not be used on seafood dish, turn the other cheek and give it a try! This one is a hit and it’s a great way to use the flavorful sauce left behind after making Cioppino!

If you have never made Cioppino, check out my recipe here:

Cioppino Pasta Ingredients:

Left over Cioppino sauce
Pasta (any kind but Fusilli work great because it holds the sauce)
Mozzarella  and Parmesan Cheese
Fresh Parsley

Cioppino Pasta Method:

After all the seafood is gone, add the pasta to the pot and boil it until the pasta is al dente.


Pour the sauce and pasta into a baking dish and top with parsley, parmesan and mozzarella cheese. I realize that traditionalists don’t mix seafood and cheese, but I assure you this works. It doesn’t actually have seafood in it, just the amazing flavor the Cioppino stew has! Try it, you’ll love it!

Bake in the oven for 30 minutes or until the cheese is melted and turning golden brown.


Ciao, Mike.

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Pizza with leftovers!

I have already posted pizza, meatballs, spaghetti sauce and chicken parm. Why not combine them all! This is my version of chicken parm, meatball pizza! Yum!