Anytime jambalaya
Meat soups
This is a breakfasty spin on jambalaya that would be welcome as any meal of the day. Rather than using chicken or shrimp or alligator, I used bacon and eggs, classic breakfast staples. Everything is cooked in the same Dutch oven, though in several stages, so the flavors build throughout the creation of the dish. (Plus you only have one pot to scrub later!) The bacon is cooked first, then set aside to remain crispy. The eggs are cooked next, allowing them to absorb tiny residual bits of bacon, then set aside to remain fluffy. The veggies sweat in the pan next, allowing them (with a splash of water if needed) to deglaze any egg and bacon fond from the bottom of the pan. The rice and broth are cooked alongside the sausage and veggies. The bacon and eggs are folded in at the end. The final dish is hearty one-pot meal, with loads of flavor in every bite. Laissez les bon temps rouler!
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