WFDT

Ribeye and a baked potato.

Beef Chili
I always add half of a block of velveeta cheese when using 2 pounds beef to make it creamy.

Red Chicken Sausage and Lima Bean Jambalaya
Unattered fried chic
Cucumbers
White beans

I make It like you would a regular jambalaya using the Jambalaya Calculator method. When I cook my onions down I add a can of regular rotel, when it gets good and browned down I add 1/2 a small can of tomato paste (about 2TBS) and let that cook about 5 minutes. Add all my meat back, then my chicken stock, when it comes to a boil I add a bag of frozen baby lima beans (12 oz), when that comes to a boil I add my rice and proceed like you normally would.

This if for 3 pounds of meat and 3 cups of rice.

I make 3 different jambalayas. A traditional river road chix, pork andouille and smoked sausage (sometimes I add fresh sausage too), A shrimp and saltmeat (what my dad made, he was from Chauvin) and this one. I had never heard of it till I met my wife. Her Granny was from Bridge City and a Home Ec teacher. My wife explained it to me and I attempted to make it for her, she said it was pretty close and good enough. I make this one less than the other 2.