Recipe(tried): Jambalaya and Corn-Spinach Fritters

This is one of our favorite dinners. The fritters are an especially good side dish. Sometimes they stay together like pancakes, but sometimes they fall apart and I just scrape it into a bowl, but it's still tasty. I usually make them on a griddle or in a cast-iron pan.

JAMBALAYA

1 Tbsp. oil
1/4 lb. sliced smoked sausage
2 whole boneless, skinless chicken breasts, cubed
1 red onion, diced
1 green pepper, diced
1/2 cup celery, diced
1 clove garlic, minced
14-1/2 oz. can Cajun-style tomatoes
1 (8 oz.) can tomato sauce
2 tsp. Creole seasoning
4 1/2 cups cooked rice

Brown sausage in the oil. Add chicken, onion, pepper, celery, and garlic. Cook and stir until chicken is cooked through. Add tomatoes, sauce, and seasoning. Bring to a boil, then serve over rice.

CORN-SPINACH FRITTERS

1 cup (packed) spinach, chopped into 1/2-inch pieces
1 cup corn
1/4 cup finely shredded carrot
1/4 cup shredded mozzarella
2 egg whites
1 Tbsp. cornstarch
1/4 tsp. minced garlic
2 tsp. olive oil

Bring a pan of water to boil--add spinach and boil 1-1/2 minutes only. Drain and pat dry.

Add remaining ingredients (except for oil).

Heat oil on griddle or in cast-iron pan. Fry tablespoonful size patties about 4 minutes each side.