Suppertime Blues Jambalaya

Jambalaya is a stew of rice, meat, and vegetables with traditional New Orleans spices that is affordable, wholesome, and easy to make. Visit to learn more.

Jambalaya is one of my top ten favorite foods. It’s delicious, simple to make, nourishing, and affordable.

Rice with meat, vegetables, and spices. It’s a common combination dish across so many different cultures. The spices vary, to be sure, and the meats and produce are more-or-less based on availability. But the concept is basically the same.

It’s also one of the great answers to the what should I do with these leftovers question.

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Tuna Noodle Casserole

Plate of casserole.

When my wife and I were first married, thirty-six years ago, we ate a lot of tuna casserole. I mean, a lot. Of course, back then, I think everyone did. (Tuna Helper came on the scene in the early 1970s and I ate a fair amount of that as a kid too.)

But I still like it best when it’s made simply: tuna, noodles, peas, mushroom soup, and cracker crumbs. And especially when you make your own Cream of Mushroom Soup!

It’s not high cuisine, but it’s good and the memories are comforting.

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New England Fish Chowder

Bowl of fish chowder with a small plate of crackers in the background.

Consider this a sequel of sorts to the Boston Baked Beans (because it’s the flip side to finding salt pork in the grocery) or as a suppertime alternative to my clam chowder.

My goal was a simple and easy to cook fish chowder as authentic as I could make. The salt pork went a long way towards the goal. But you could also use bacon if need be.

I could not find common crackers, unfortunately, and Nabisco Crown Pilot Crackers are no longer made. They figured prominently in many of the recipes I found.

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Eggs, Asparagus, and Shrimp

scrambled eggs, fresh asparagus, and gulf shrimp served on a plate with a glass of orange juice

A lazy weekend breakfast of scrambled eggs, asparagus, and shrimp. If you prepare the shrimp beforehand, store it in the refrigerator, it comes together in no time.

I do have a habit of incorporating leftovers in my eggs — almost regardless of what they are, like spaghetti, or enchiladas, you name it.

But this combination is good enough and special enough to make on purpose!

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