Italian Jambalaya

I totally didn’t intend to make this but a major “food fail” actually worked in my favour. My friend Elvi, came over last night to sip wine and talk about our love of dumb dudes over a gluten free pasta meal. I didn’t have gluten free pasta like I thought I did (food fail) but luckily had (instant) whole grain rice – don’t judge me, I’ve never had enough endurance to cook rice for 30 minutes.

My father was visiting last month and brought me tomatoes from Kent County – I’ve mentioned these tomatoes before, they’re basically the shit. While he was visiting he also canned a batch of stewed tomatoes for me and I’ve been dying to try them. Along with the canned tomatoes I had spinach, shallots and smoked pancetta so I threw it all together and with the rice made an unintentional Italian Jambalaya. It was so good I’ve been craving it all day but had no leftovers, boo.

  • Half jar of stewed tomatoes or 1 can store bought
  • 1 Shallot
  • 1 Cup cubed smoked pancetta
  • 1 Large bunch of spinach
  • 2 TBSP Butter
  • Salt

Finely chop the shallot and sauté with 1 TBSP of butter or olive oil, I ran out. You could add a clove of garlic too; I guess I just didn’t think about it. Add pancetta and sauté for 3 – 4 minutes. Add spinach, moving it around the pan so all the leaves cook evenly. Add tomatoes, 1 TBSP of butter and simmer for 20 minutes. In a bowl, add rice and top with sauce.

Note: The smokiness of the pancetta really made this taste like Jambalaya. If you are going to use plain pancetta you might want to add some spices like paprika. 

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