Shellfish and pork jambalaya with salad
4 servings
storage: all refrigerated, shrimp [4c lidded pyrex bowl], rice [7c lidded pyrex bowl]
reheat: on plate uncovered, 220°F 30min, shrimp last 10min only
serve with beer: Dieu du Ciel Rigor Mortis, Solstice d'Hiver, Grand Noirceur, Immoralité;
  De Ranke Noir de Dottignies or XX bitter; Chimay bleue or blanche; Delirium Tremens;
  Unibroue Trois Pistoles or C'est ne pas le Fin du Monde; Villains Yukon
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Jambalaya 350°F [10in stainless skillet, 3qt stainless saucepan]
Meat ~1200g total:
300g dried pork sausage (esp. chorizo), jambon fumé, jambon sec etc, sliced
750g shrimp
150g other shellfish e.g. oysters, clams, smoked mussels, crab, scallops; or else more shrimp
  treat crab, scallops as the shrimp; oysters, clams, mussels go in the oven w/ rice; also for reheat
1 large onion diced
3 leaves fennel (preferred) or ribs celery sliced thin
1/3 celeriac root thin batons (omit if using celery)
(optional) ~50g of celery microgreens, 15g tangerine microgreens chopped, added just before baking
5 jalapeños (or 2.1/2 poblanos) seeded, albedoed, finely diced
4 tomatoes diced
450ml unsalted pork or chicken stock
2/3c basmati rice
Seasonings:
6 cloves garlic minced
1tsp tabasco sauce
2tsp salt
bay leaf
black pepper
basil
thyme
oregano
tarragon
sage

sautée 1/3 onion, 2/3 rib celery, 1.1/2 jalapeños, 2 tomatoes, pork [med], reducing while chopping
add 1/2 onion, 1.1/2 rib celery, 2 jalapeños, 1 tomato, salt, seasonings; heat stock in saucepan
until simmering [low], then add shrimp and cook; remove shrimp to plate when done
add stock and remaining ingredients except shrimp; reheat until steaming
shell shrimp when cool and place in fridge; cover pan, bake 350°F 35min; remove from oven;
place shrimp on top and re-cover; let sit 10min until shrimp are warm; refrigerate shrimp first
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Quick salad
radicchio, chicory etc.
lettuce
scallions or chives
seville orange juice or kumquat
walnut oil or olive (walnut is best w/ radicchio or endive, olive w/ catalogna, chicory)
zest from citrus (optional additions: thin slices of quince peel, tangerine microgreens)
salt