Garden Jambalaya September 24th, 2016 - Well... it's that time of year again, where I start taking down the garden and getting ready for the winter. This year I made more of an event out of the cleanup so it wouldn't seem like such a chore. It really is all perspective! I had a few of the Hugelkultur beds stained from last week and was real happy with the results so I was anxious to stain the two raised beds on the hill. OK...Time to tear out all the remaining plants, this was tough for me, the peppers and eggplants were still producing and were loaded with flowers, I figured they wouldn't reach their full potential and wasn't worth taking the chance. I left the Datil pepper and Tabasco pepper plants alone as well as the Vertical Gardens. I composted some of the plants and some were going to be burned, the ashes will be added to the compost bin. It was time to start a little fire. I decided to wait till Sunday to stain the beds and winterize the drip irrigation, the weather wasn't really optimal for staining the beds. I had a decent amount of veggies left so I decided to pull out the schwenker and the dutch oven and make a Garden Jambalaya....nothing hot and no shrimp, or I would be the only person eating it. Not that that's a bad thing but my better half was wanting some mild Jambalaya. Several Hours Later, all the plants are burnt and wood has burnt to coals. As I chop the vegges my better half is off to the store for some Sweet Italian Sausage and some boneless chicken thighs. Tossed some butter in the DO Woohoo! Meat is here! Sausage is browned then the chicken is added. Leeks are sliced and tossed in, wow what a wonderful smell these leeks have. Peppers are next. DO Is covered for each time after the initial browning of the meats and onions. I usually don't add eggplant to my Jambalaya. I really pamper my eggplant. Parsley and Oregano is next, I let the Eastern Black Swallowtails have the early parsley harvest, If I see them on the plant, it's theirs and I leave them be. The parsley is coming back pretty strong now, The parsley is fairly hardy,it will usually be kicking till about December. Then some tomatoes. Then some celery. (not from the garden). The lid is placed on the DO, I grab another beer and will let this simmer for about an hour. A tablespoon of garlic is added and a tablespoon of my Philly Style Rub. Ooops, wrong camera setting! Looking good, 32 oz. of chicken broth is added. Half of a coarse chopped onion is added. 3 cups of white rice is rinsed multiple times then added and stirred in. Lid is tossed on the DO and will cook another thirty minutes. Raised the DO to keep it on low heat. The jambalaya was pretty thick so I tossed in another 32 oz. of chicken broth and the 24 oz. can of diced tomatoes. How did it turn out? well I can say this, It was a beautiful evening, sitting there eating my jambalaya, enjoying the bug-less cool night and the fire, sipping on an ice cold glass if Killians. Everyone enjoyed the Jambalaya, but If I were making this for the guys or myself, it would have been loaded with shrimp, hot sausage and a few cans of RoTel and some other hot goodies.