This flavorful concoction was developed quite by accident last night.It was inspired by what little I know of jambalaya and gumbo and is a fusion of Basque, Polish, West African, Southern, and Asian.
Here’s the situation that caused this creation to materialize:
- I needed to get dinner on the table really soon.
- I didn’t have a plan for dinner.
- I was out of at least one important item for all of my go-to recipes.
- I was starving and craving some major flavor.
- I had been watching Chopped and Chopped Junior for a few hours (a cooking show where they have to create their dishes with surprise ingredients).
I served this starting with a base of these rice noodles. I topped those with some Basque sauce. This is basically a tomato sauce with cooked onions and peppers as well as some seasoning that I have not yet figured out. That’s why I still try to have some of theirs on hand. None of the recipes I can find online seem even close. The good news is that this sauce is optional. I had leftovers earlier today without any sauce and it was almost just as tasty. If doing this without the sauce, I would likely just double the Okra and Tomatoes. By the way, if you do not have access to Margaret Holmes Okra and Tomatoes, you could probably use a can of diced tomatoes and about a 1/2 cup of okra (double these if you want it more saucy).
I finished with tossing in the shrimp. Next time, I will either saute these in the skillet first thing and then set aside until the last few minutes or saute them in a separate skillet and then add at the end, because it took quite a bit longer to make sure they were all cooked due to the skillet already being full.
No additional seasoning was needed with all of the flavors already going on in the individual ingredients.
I had NO idea what to name this dish. Ed, a friend and fellow church member, was clever enough to come up with the “United Nations” part. Thank you again, Ed!
United Nations Jambalaya - Ethnic Fusion Recipe
Ingredients
- 1 pound ground Basque chirizo ~ gluten free if needed
- 1 pound shrimp raw, peeled, deveined, and tail off
- 1 cup pre-cooked chicken chunked or shredded - optional
- 1 package of kielbasa - gluten free if needed
- 1 large yellow onion
- 1-2 cups Basque sauce - optional
- 1 or 2 cans of Okra and Tomatoes - I use Margaret Holmes brand
- 1 package of rice noodles about 6-7 oz
- Avocado oil or olive oil - if sauteing shrimp first or separately
Instructions
- In a large skillet, saute thawed shrimp in a little oil. This will only take a few minutes. When the shrimp is pink and white, it is done. Set aside on a plate. (Keep skillet for cooking additional ingredients.)
- Meanwhile, begin slicing the onion (cut in half and then thickly slice) and slice the kielbasa into little coins about 1/4 inch thick or slightly larger.
- In the same (now empty) large skillet over medium-high to high heat, start browning the ground chirizo, breaking it up into small pieces as it cooks. About halfway through the browning process, add the sliced onions to the skillet. Keep stirring, as necessary.
- Cook or moisten your rice noodles according to the package in a separate bowl or pot.
- Once the chirizo is cooked and the onions are soft, add the chicken (if using) and sliced kielbasa. Turn the heat down to medium-high (if previously cooking over high heat).
- Once the kielbasa and chicken begin to heat up, add the okra and tomatoes. Stir well.
- Heat the Basque sauce, if using.
- Add the cooked shrimp to the skillet for the last few minutes. You do not want to over-cook shrimp or they will become chewy.
- Serve by laying a bed of rice noodles on a plate. Top that with some Basque sauce, if using. Finally, top with some of the meat concoction.
- Enjoy!
What interesting ideas have you come up with when put on the spot to get something tasty on the table? Please share yours below in the comments area.
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