Jambalaya Grits Casserole Recipes

Steps:

• Cook rice to package directions.
• Place a large, deep skillet over medium high heat. Add oil and butter to the pan. Cube chicken and place in hot oil and butter. Brown chicken 3 minutes, add sausage, and cook 2 minutes more. Add onion, celery, pepper, bay, and cayenne.
• Saute vegetables 5 minutes, sprinkle flour over the pan and cook 1 or 2 minutes more. Stir in tomatoes and broth and season with cumin, chili, poultry seasoning, and Worcestershire. Bring liquids to a boil and add shrimp.
• Simmer shrimp 5 minutes until pink and firm. Remove the pot from the heat and place on a trivet. Ladle jambalaya into shallow bowls. Using an ice cream scoop, place a scoop of rice on to the center of the bowlfuls of jambalaya. Sprinkle dishes with salt, pepper, chopped scallions, and thyme leaves.

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.
• Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

Steps:

• 1. Saute onions, bell pepper, celery, Rotel and minced garlic until soft.
• 2. Add sausage and shrimp. Saute until most of the natural juices are gone.
• 3. Add milk.
• 4. Add salt, pepper, and red pepper.
• 5. Add grits.
• 6. Cook on medium heat and stir until thick and creamy.
• 7. Pour into buttered 9x13 casserole dish.
• 8. Bake at 350 degrees for 20 minutes.
• 9. Remove from oven. Top with grated cheese. Set back in oven until cheese melts (about 5 minutes).
• 10. Then remove from oven and sprinkle with green onions.

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.

Steps:

• Heat butter in tight, fully covered saucepan.
• Add onion and garlic, cook over low heat for 5 minutes.
• Add tomatoes and juice and bring to a boil.
• Sprinkle rice on top of tomatoes.
• Add salt, pepper cayenne and soup mix.
• Cook for 15 minutes.
• Then add green pepper, celery, parsley and basil.
• If necessary, add a little water or tomato juice and cook for another 5 minutes.
• Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms.
• Cover tightly.
• Bake in preheated oven for 15 minutes 350°F till shrimp are cooked, but not overdone.

Steps:

• Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown.
• Stir in paprika, cumin and cayenne; cook for 1 minute.
• Stir tomatoes, celery, green pepper, green onions, salt, and bay leaf into sausage mixture.
• Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes.
• Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.

Steps:

• Cut pork butt& smoked sausage in small cubes and brown in oil.
• Set aside In a large skillet, saute the onions, green peppers, celery and garlic in butter until crisp-tender.
• Place in a very large bowl, stir in the remaining ingredients Transfer to three greased shallow 3 qt baking dishes.
• *Ifyou are going to freeze do so at this point.
• When ready too cook, pull from the freezer, let thaw and continue to next line.
• *Ifyou are going to bake all now: Cover and bake at 375F for 45-50 minutes or until rice is tender, stirring twice.