Lisas Jambalaya For A Crowd Recipes

Steps:

• In a bowl, combine shrimp, chicken & creole seasoning & work in seasoning well.
• In a large saucepan, heat oil over high heat with onion, green pepper & celery, cook about 5 minutes.
• Add garlic,tomatoes, & bay leaves, Worcestershire & hot sauces. Stir in rice & slowly add stock.
• Reduce heat to medium & cook until rice absorbs liquid & becomes tender, stirring occasionally, about 15-20 minutes.
• When rice is just tender, add shrimp & chicken mixture & sausage. Cook until meat is done, about 10 minutes more
• Season to taste with salt, pepper, & creole seasoning. Add more hot sauce if you like!

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.

Steps:

• None of the canned ingredients should be drained.
• Brown and drain the ground beef, add the rice mixes and warm water; stir. Add remaining ingredients and bring to a boil. Reduce heat to simmer.
• Simmer for a good half hour. If rice is soaking up too much liquid, you can add more tomato sauce or water. Jambalya is done when rice is tender.
• Top with sour cream, chopped scallions and/or shredded cheese.