Stir-Fried Jambalaya Rice?

     Why not?  Last night, after putting a couple of hours work on my day off (hey, they pay me, or I get the time back), I made Zataran's "Jambalaya," a boxed mix that's basically nicely spiced rice, to which you add a pound of whatever meat is handy.

     What I had were a couple of Italian sausages, one hot and one mild.  They didn't quite add up to a pound.  What else I had was a little can-replacement box of garbanzo beans, chickpeas.  Not everyone likes them, but I do.

     Cooked the meat, drained the beans, added them, then used the liquid from them and some water to add to the rice mix.  From there on, it's simple: you bring it to a boil, cover it, turn the heat down and leave it to simmer for 25 minutes.

     So I did.  It turned out great.  It also turned out four servings, and there I was, home alone (Tam was off visiting).

     Cooked rice will keep overnight.  Cooked rice that's had awhile in the fridge is ideal for fried rice.  And cooked rice that's been sitting in nice Cajun seasoning with good sausage, well, that's even better.  I fried up the rice, sausage and garbanzos in the wok, pushed it to the sides and scrambled a couple of eggs in the middle.  Mixed it all together and with a dash of hot sauce, it's as good a breakfast as anyone could want.