Baked Jambalaya

Ingredients:

* 6 Tbsp Butter
* 1 ½ cups Rice, uncooked long grain
* 1 can Fire Roasted Diced Tomatoes
* ½ lb, or ½ link, Smoked Sausage, such as Andouille or Kielbasa, sliced and cut into “half moons” (I used a Turkey Kielbasa)
* ½ lb Shrimp, peeled and deveined (about 15 to 20 pieces of size 31-40)
* 1 large Chicken Breast, boneless, skinless, and cut into bite sized pieces
* ½ Red Onion, cut into a large dice
* 1 Green Pepper, cut into a large dice
* 3 ½ cups water
* 1 tsp Chicken Soup Base
* 1 tsp Beef Soup Base
* 2 Bay Leaves
* 2 Tbsp Cajun Seasoning

Directions:

1. Preheat oven to 350⁰.
2. Melt butter in a 13×9″ casserole dish. Swirl around to coat.
3. In a large bowl, stir all ingredients together, including excess melted butter.
4. Transfer to buttered casserole dish.
5. Cover tightly, and bake for one hour. Stir and bake 30 minutes more or until rice is cooked through.
6. Allow to set for about 10 minutes and remove bay leaves before serving with Cajun seasoning and Tabasco alongside for guests to add additional seasoning to taste.

Shrimp Po' Boys

Grilled Shrimp Po’ Boys
Makes 2

1 pound shrimp, shelled and deviened
1 tablespoon oil
1 tablespoon creole seasoning (see below)
1 baguette
1 cup lettuce, shredded
2 large tomatoes, sliced
1/4 cup remoulade sauce (see below)

Toss the shrimp in the oil and creole seasoning to coat.
Grill the shrimp until cooked, about 2-3 minutes per side.
Assemble sandwich.

Remoulade Sauce
makes 1/2 cup

1/4 cup mayonnaise
1 tablespoon creole mustard
1 tablespoon ketchup
1 teaspoon horseradish
1 small clove garlic
1 tablespoon lemon juice
1 teaspoon capers
1 green onion, chopped
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
hot sauce to taste

Blend everything in a food processor until smooth.

Creole Spice Blend
makes 4 tablespoons

2 1/2 teaspoons paprika
2 teaspoons salt
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon cayenne pepper
1 teaspoon dried leaf oregano
1 teaspoon dried leaf thyme