Jambalaya

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 1/2 lb Smoked Sausage – sliced

1 T Olive Oil or Butter

 

2 cups diced Onion

2 cups diced Green Bell Pepper

2 cupa diced Celery

2 T chopped Garlic

1/2 T Jambalaya Seasoning or Tony’s

1 can Rotel

1 can diced Tomatoes

4 cups Chicken Broth

2 cups Yellow Saffron Rice

1 1/2 lbs raw Shrimp – peeled and deveined

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Brown Sausage in Dutch oven

Add Olive Oil or Butter

Add Onion, Bell Pepper, Celery – saute until tender

Add Garlic and Seasoning stirring to mix

Add Rotel and diced Tomatoes

Simmer 15 minutes

Add Chicken Broth and bring to a boil

Add Rice and Shrimp

Cover and reduce heat to low for 30 minutes

Serve with Garlic Bread and Cold Beer

8 – 10 servings

Mexican Chicken Casserole

Paula’s Mexican Chicken Casserole

Cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can Ro-Tel
4 cups cooked chicken
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar

 

Preheat the oven to 350 degrees F

Spray a 13 by-9-inch pan with the cooking spray

In a large bowl, stir together the 3 kinds of soup and the tomatoes

Stir in the chicken

Layer the tortillas and the chicken mixture in the pan,

Beginning and ending with tortillas

Sprinkle the cheese over the casserole and bake for 30 minutes

Tortilla Rollups

1 – 8 oz pk cream cheese

1 – 8 oz pk shredded cheddar

1 – 16 oz can refried beans

1 – 2 oz jar pimiento

1 – 4.5 can chopped ripe olives

1 – 4.5 can green chilis

1 – 1 oz pk ranch dressing mix

1 – 8 pk lg flour tortillas

Mix in food processor until smooth – cream cheese, cheddar cheese and refried beans

Add pimiento, olives, chilis and ranch mix

Spread mixture evenly on tortillas

Roll up jelly roll style

Wrap in plastic wrap

Chill at least 4 hours or over night

Slice and serve

Makes 25 – 30

Low Country Shrimp Boil

Shrimp Boil

Crab and Shrimp Boil – liquid or dry seasoning

1/4 lb shrimp per person

1/4 lb sliced smoked sausage per person

2 – 3 small red potatoes per person

1 ear of corn per person

1 onion – quartered

2 lemons – 1 sliced and placed in boil and 1 for juice over finished boil

In large pot of water add shrimp boil, onion, lemon slices and smoked sausage

Boil 15 – 30 minutes

Add potatoes

Boil 5 – 10 minutes

Add Corn

Turn heat to low simmer for 5 minutes

Add Shrimp

Cover and turn off heat

Allow shrimp to steam 5 – 10 minutes until opaque – done – Do Not over cook shrimp

Drain and pour into large bowl

BBQ Nachos

Tortilla Chips

Pulled Pork or chicken

Refried Beans – homemade

BBQ sauce

Pepper Jack Cheese Sauce

BBQ Rub

Sour Cream w/Cilantro

Jalapeno Pepper Slices

Black Olive Slices

Green Onion Slices

Spread chips on platter

Heat and layer meat, beans, bbq sauce and cheese

Sprinkle with bbq rub

Garnish with sour cream, peppers, olives and onions

 

 

Mexican Cheesecake

2 (8 oz.) pkg cream cheese, softened

1 (3 oz.) pkg cream cheese, softened

2 eggs

10 oz. shredded Pepper Jack cheese

1 (4 1/2 oz.) can chopped green chilies, drained

2 tablespoons chili powder

1 teaspoon garlic powder

1/2 teaspoon cumin

1 c. sour cream

1 c. salsa

1/4 c. pitted ripe olive slices

Preheat oven to 325 degrees.

Beat cream cheese and eggs in large mixing bowl at medium speed with electric mixer. Add shredded cheese, chilies and seasonings; pour into greased 9 inch springform pan. Bake 30 – 40 minutes. Loosen cake from rim of pan, cool before removing rim of pan, chill. Just before serving, top with sour cream, and spoon part of salsa onto center; surround salsa with sliced black olives and spoon remaining salsa around edge. Serve with Frito Scoops.

 

 

 

 

 

Red Beans and Rice

1 lb dry red beans – soaked overnight

1 ham bone or other pork bones

1 T salt

1 T black pepper

2 T Tony Chachere’s

1 t cumin

1 t cayenne

2 bay leaves

water as needed to keep covered

Bring to boil, stir and reduce heat

Cook covered over low heat 3 hours

Sautee the following and add to beans after 3 hours

1 T butter

1 lb sliced smoked sausage

1/2 lb ground chuck or breakfast sausage

1 onion – diced

1 bell pepper – diced

6 celery ribs – sliced

4 garlic cloves – chopped

Add to beans:

1 can chicken broth

1 can Ro-Tel

Simmer additional 2 – 3 hours or until beans are tender and creamy

Adjust seasonings as needed

Fish out bones and bay leaves

Serve over hot cooked rice

 

 

 

 

BBQ Shrimp

1 lb butter

1 lg bottle Italian dressing

1 small can black pepper

5 lbs medium shrimp – raw shell on

2 lemons – halved

 

Melt butter in a large iron skillet

Add Italian dressing and pepper and cook until heated

Add shrimp

Squeeze lemon juice over shrimp and toss in the lemon

Saute over medium heat until shrimp are opaque

Do NOT over cook!

Have plenty of french bread for soppin’

Chicken Enchilada Casserole

Enchilada Casserole

3 – 4 chicken breast – cooked and chopped

1 can Ro-Tel – drained

1 can enchilada sauce

16 oz sour cream

1 (15 ounce) can refried beans or homemade

1 cup cooked rice

1 can corn – whole kernal or cream

1/2 cup sliced black olives

1 TBLS taco seasoning

3 cups shredded cheese

12 corn tortillas

1/2 cup chopped fresh cilantro or green onions

 

Preheat oven 350

Combine first 9 ingredients

In greased casserole layer

Tortillas and chicken mixture

Top with 1/2 cheese

Repeat – omiting cheese

Bake 30 minutes

Top with remaining cheese and bake 5 minutes until cheese melts

Garnish with green onions and/or cilantro

Refried Beans

Refried Beans

1 can black beans or pinto beans – drained

1 chipotle pepper in adobo sauce – opt

1 onion

1/2 bell pepper

1 tbls garlic

1 tsp salt

1 tsp cilantro

1 tsp chili powder

1 tsp cumin

1/2 cup of water

1/2 tbls canola oil

heat oil medium low in skillet

add all other ingredients in food process and pulse until smooth

cook stirring often 15 to 20 minutes