Made a really good 'jambalaya' today. Inverted commas because it's not authentic cajun/creole cuisine, and is good only in the sense that it tasted nice.
Onion, celery, pepper, chopped tomatoes, dash of red wine, failed attempt at 'vegetable stock thickened with roux' that looked good for a moment but ended up 'vegetable stock with small lumps of roux in it' (wasn't an issue, though, the lumps all went away eventually after it had been added, some sugar, salt, pepper, plenty of cayenne pepper, oregano, a small amount of cloves, and garlic and chervil, and some chunks of (fairly cheap) chorizo and saucisson sec, along with some pearl barley (meant to end up half as much barley per portion as I'd normally eat). Cooked in a slow cooker. Then, later (but still for much longer than normally advised for cooking fish) salmon, and and cumin. [The salmon had been frozen for ages, and hastily defrosted, so I didn't feel guilty about intentionally over-cooking it - the idea was to add bulk and texture and a general fishiness, rather than to have pristine bits of delicately-flavoured salmon]. Almost at the end, added some shredded crab.
Took out a portion and added it to separately-cooked rice (a half-portion, due to the barley already in the main jambalaya (and yes I know real jambalaya is meant to have the rice cooked in it, but that doesn't work in a slow cooker)). Still have at least one more portion for tomorrow.
Anyway, it was seriously delicious. Distinctive, too - between the crab and the salmon there was a real sharp note, but balanced by the rest, and not off-putting (as some of my previous attempts to slow-cook fish have been). Won't win any points for subtlety, I guess, but really good.
But the river tripped on her by and by, lapping
as though her heart was brook: Why, why, why! Weh, O weh
I'se so silly to be flowing but I no canna stay!