Lisas Jambalaya For A Crowd Recipes

JAMBALAYA CASSEROLE FOR A CROWD

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.

BIG-BATCH JAMBALAYA

Steps:

• In a Dutch oven, cook chicken in 1 tablespoon oil until no longer pink; remove and set aside. In the same pan, cook and stir the ham, kielbasa, peppers and onions in remaining oil until onions are tender. Add garlic; cook 1 minute longer., Stir in the broth, tomatoes, water, mustard, parsley, Worcestershire, cayenne and thyme. Bring to a boil. Reduce heat; cover and simmer for 10 minutes., Add rice and return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender. Stir in shrimp and chicken; cook 2-4 minutes longer or until shrimp turn pink.

LISA'S JAMBALAYA

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!