Summary
| Yield | |
|---|---|
| Prep Time | 45 minutes |
| Recipes | Casseroles |
Description
Ingredients
- 1 small onion, diced
- 1 stalk celery, diced
- 3clove garlic, minced
- 3 T. butter
- 1 lb. shrimp, peeled and deveined
- 10 oz. chicken andouille sausage, sliced
- 10 oz. tomato sauce
- 4 T. Worcestershire sauce
- 3 t. Zatarain's Creole Seasoning
- 3 c. cooked white rice
- 1 small onion, diced
- 1 stalk celery, diced
- 3clove garlic, minced
- 3 T. butter
- 1 lb. shrimp, peeled and deveined
- 10 oz. chicken andouille sausage, sliced
- 10 oz. tomato sauce
- 4 T. Worcestershire sauce
- 3 t. Zatarain's Creole Seasoning
- 3 c. cooked white rice
Instructions
A tasty New Orleans-inspired rice casserole I invented by surveying several recipes for jambalaya and then adapting to my tastes (i.e., removing some of the cornerstone ingredients because I don't like them and substituting as required). As described, only mildly spicy. Suitable for most children and adults. Very easy to make!
Note, upper case T=tablespoon, lower case t = teaspoon
Measurements are approximate/to taste
In enamel Dutch oven, sauté onion and celery in butter for 4-5 minutes, until soft. Add garlic, sauté one minute more.
Add shrimp, sauté until pink, 3-5 minutes. Add Creole Seasoning and Worcestershire sauce towards end of shrimp cooking period.
Add sausages and mix well. Add tomato sauce. Mix well. Taste for seasoning.
Add rice, mix well. Taste again for seasoning.
Cover and bake 30 minutes @350. (before baking, dot with butter if desired)
To adapt:
Saute diced green pepper with onion and celery.
Use a 15 oz. can of diced tomato in place of the tomato sauce.
Vary meats (ham and chicken are traditional)
Add green peas
Sprinkle with chopped green onion before serving.
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