One-Pot Wonders

Spambalaya

February 14, 2021
0 Stars
  • Prep time 10 minutes
  • Cook time 35 minutes
  • Serves 4ish
Author Notes

A quick one pan take on classic jambalaya that disappear before your eyes. I've learned over the years to serve myself first. My youngest daughter would not eat Spam in any shape or form. When my wife was complaining about cooking Spam for us and something different for her. I said NO. i looked in the pantry and fridge, threw it all together, didn't tell her what it and she came back for seconds. Since I very seldom measure when i'm cooking you may need to make an adjustment here and there as to the amount of rice to water ratio. my wife never buys bell peppers or celery but that would be an excellent addition. I as scolded for not listing the restaurant that inspired this dish. Well necessity is the mother of invention. I have always been a fan of Justin Wilson since the early '60s, my father had all of his records telling stories. When he started cooking on tv, I was glued to every word like stink on (well you know). Plus I watch triple d and triple g, iron chef, beat bobby flay and chopped. I've eaten restaurant, cafeteria, and homemade jumbalaya from Atlanta to San Diego. So it's hard to pin it down to just one. Like Justin used to say, "It's Mo Betta than Good, I Garuntee!" —Billy Davis

Ingredients
  • 1 can of Spam (any variety)
  • 1 10 oz can of rotel
  • 1 medium to large onion
  • 3 teaspoons butter
  • 1 14 oz can of stewed tomatoes
  • 1 tablespoon cajon seasoning (i have tony on hand))
  • 1 teaspoon garlic powder
  • 1 tablespoon onion powder
  • 1 1/2 cups instant rice
  • 1 12- 14 oz can of tomatoe sauce
  • 2 drops liquid crab boil
  • 2 teaspoons prepared or fresh garlic
In This Recipe
Directions
  1. cut the spam into 1/2 inch cubes. set aside. open all of the cans, set a side. cut the onion to your preference, as much or as little your family will want.
  2. in a 12 inch cast iron skillet, melt 1 tsp butter and add the spam. brown the spam on at least two sides before adding the rest of the butter and the onion and garlic. If using celery and/or bell pepper add now.
  3. when the onion is translucent and the garlic is fragrant, add the cajun seasoning, garlic and onion powder. stir to mix well(about 30 seconds). add the rotel, stir to combine. once it starts to simmer, add the stewed tomatoes.
  4. let simmer for about 10 min. add a rotel can of water(I have used both spicy V8 or spicy Clamato) and the tomato sauce. bring back up to a simmer. add the crab boil(i usually use the back of a spoon handle) and stir real well(be careful the zatarians is concentrated and can turn into dynamite fast). bring to a slow boil, on the top, float the instant rice (do not stir) and cover and let boil for several minutes. turn the fire off and let the rice do its magic. Be sure and serve your self first. it may need a dash of sport peppers or hot sauce to make it mo' better than good. Bon Appetit !!

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1 Review

meganvt01 February 22, 2021
Hello! Just wanted to make sure you saw our contest rules (https://food52.com/blog...) and that we would like to see the name and location of the restaurant that inspired your dish in the head note. Thanks!