Hambalaya Corn Bread Recipes

Steps:

• 1. Preheat oven to 350 degrees F. Grease 9x9 inch square pan OR 10 inch cast iron pan.
• 2. Remove sausage from casing and saute, breaking up meat into crumbles. Or, cut one link into small pieces, saute. Set aside.
• 3. Mix dry ingredients. Add eggs, milk, veggies, garlic salt, tabasco and sausage. Stir until dry ingredients are moistened. NOTE: 1 c skim milk may not show up in ingredients!!
• 4. Spread into prepared pan and bake until golden and slightly pulled away from sides of pan. Check after 20 minutes, especially if using cast iron.

Steps:

• In large skillet, sauté green pepper and onions in butter until tender.
• In a bowl, combine the flour, cornmeal, baking soda and salt.
• In another bowl, combine eggs and buttermilk; stir into dry ingredients just until moistened.
• Fold in the ham, sausage and green pepper mixture.
• Transfer to a greased 10-inch ovenproof skillet or 9-inch square baking pan.
• Bake at 425° for 20-25 minutes or until a toothpick inserted near center comes out clean.
• Serve warm.
• Refrigerate leftovers.

Steps:

• Heat oil in large Dutch oven over medium heat. Add onions, bell peppers and garlic; sauté until beginning to soften, about 10 minutes. Mix in tomatoes with their juices, ham, wine, thyme, basil, paprika and cayenne pepper. Bring to boil. Gradually stir in rice. Cover pot. Reduce heat to medium-low; simmer until rice is tender and most liquids are absorbed, about 25 minutes. Season with salt and pepper.

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.