Jambalaya Casserole For A Crowd Recipes

JAMBALAYA

Steps:

• In a large Dutch oven, saute sausage and ham in butter until lightly browned, add onion, green pepper and garlic.
• Saute until vegetables are tender. Stir in tomatoes, bay leaf, thyme, cayenne pepper and chicken broth.
• Cover and bring to a slow boil, stir in rice.
• Cover and cook over low heat until rice is nearly tender, about 15 - 20 minutes.
• Stir in shrimp and chicken. Cover and simmer until shrimp is cooked and liquid is absorbed. Do not over cook shrimp.
• Salt and pepper to taste.
• Remove bay leaf.

JAMBALAYA CASSEROLE

Steps:

• In several large skillets, saute the onions, green peppers and celery in butter until crisp-tender. Add garlic; cook 1 minute longer. Place in several large bowls; stir in the remaining ingredients., Transfer to three greased shallow 3-qt. baking dishes. Cover and bake at 375° for 45-50 minutes or until rice is tender, stirring twice.

JAMBALAYA

Steps:

• Mix celery and onion.
• Press garlic into mixture.
• Add tomatoes, sausage, rice and seasoning; stir.
• Put into a 9 x 13 baking pan.
• Dissolve boullion cube in water and pour over rice mixture.
• Cover with foil.
• Bake at 400, for 55-60 minutes.
• Until the liquid has been absorbed.
• Stir in shrimp and peas.
• Let stand 10 minutes until shrimp and peas have been warmed through.