52 Ways to Cook: February 2014

Friday, February 28, 2014

Cajun Cheesy Chicken and Pasta (FREEZABLE Mac and Cheese Casserole) - 52 Church PotLuck Main Course

I love a good scratch Mac and Cheese... and this is about as good as it gets.

Made easy with Cream cheese to add to the creaminess, and the chicken comes from a store bought pre-cooked, pre-seasoned Rotisserie Chicken.

This does come with a bit of a kick, Cajun spices, hot sauce and even the BAM of Garlic. Consider personal taste and your audience. If you have a house of adults that love the spice... go for it! If you have a few young'uns or "spice sensitive"" adults, simply cut the spices in half (or even less) so only a hint of Cajun comes through.

So... if you want to double up and freeze a casserole for later (or divide in half for a smaller meal now and one for later), this freezes perfect. Here's a few tips

First, be sure the actual baking dish is freezer to oven safe. Those ubiquitous Pyrex brand clear dishes work best. You can also use a Foil disposable pan to freeze and bake, then transfer into a presentation dish to serve.

Second, always best to thaw the casserole in the refrigerator for 24-48 hours before baking. You can bake a frozen casserole right from the freezer. But the edges will be baked more crispy than the center by the time it is finished. To go straight from freezer to oven to table, just increase the baking time by 30 minutes. But again, you will have better results if you plan ahead and thaw the meal as much as possible. Leaving the casserole out on the counter for 2 hours (covered with the foil) also helps. The casserole will not be thawed completely but will cook more evenly. If you do this, cook for another 20 minutes. As usual, but even more so, keep an eye on the dish as it cooks. Once the liquid is bubbling and the top is crispy crunchy, the dish is done no matter how much time you cook.

Third, 60 days... Two Months. NO MORE... Prepare and freeze, but date the dish. Cook and serve within 60 days for best results. Any longer and you will have freezer burn and the dish will start to turn on you. Personally, I am a 30 day guy,but I have baked these right at 60 days and it was fine.

OK.. Read over the recipe. The freezing tips are in italics. Enjoy and let me know what you think of this rather unique take on a meatloaf!!

OK... Here's what I did...

Cajun Cheesy Chicken and Pasta (Mac and Cheese)

Ingredients

1 Box (1 pound) Pasta (I like the screw shaped, holds more cheese sauce)
1 Pound (about 3 cups) Cooked Chicken (I used meat from a Store Bought Pre-Cooked Rotisserie Chicken)
8 Ounces (save @1/2 Cup for Garnish) Cheddar Cheese, freshly shredded
1 Brick (8 Ounces) Cream Cheese
3 TBS Butter
1 Cup Diced Onion
4 Cloves Garlic, minced
1/2 Cup Green Onions, Sliced, green and white parts
4 Large Eggs, Beaten
1 (12 Ounce) Can Evaporated Milk
3 TBS Flour
1 TBS Yellow Mustard
1-3 TBS Cajun Spices (to Taste)
10 drops Tabasco Hot Sauce
Salt and Pepper to taste

Cooking Directions

Preheat oven to 350 degrees, spray a 9X13 Freezer to oven to table Safe Baking Dish (Pyrex) with non-stick spray.
Prepare pasta according to directions on the box EXCEPT, cook very al Dente, 2 minutes less than what is suggested on the box).
When finished, drain, mix in the Chicken, all but 1/2 cup of shredded Cheddar Cheese and Cream Cheese with the pasta. While the pasta is cooking, in a large skillet, Melt the butter over medium heat. Add the onion and saute for about 5 minutes, until the onion turns translucent, about 5 minutes. Add the garlic and saute for 1 more minute. Stir in Green Onions.
Stir this into the cheesy pasta mix.
In a mixing bowl, whisk together the eggs, evaporated milk, flour mustard, hot sauce, Cajun Spices and salt and pepper. Whisk vigorously until smooth. Pour this over the pasta
Top with remaining 1/2 Cup of Cheddar
Bake for 30 minutes, until the edges are bubbly and the top has crusted to a golden brown.
At this stage, I froze a smaller casserole dish filled with the cooked Mac and Cheese. ... cover the freezer casserole with Aluminum Foil, pushing the foil down so there is as little air between top of casserole and the foil as possible (prevents freezer burn). Pop in the freezer. When you want to cook this, just transfer to the refrigerator 24-48 hours before you plan to thaw and cook. If you do not have the time to thaw in the refrigerator, thaw in the microwave slowly. This dish needs to be completely thawed before re-cooking. Be sure to date the dish and
Serve HOT and Enjoy

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church. Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

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Thursday, February 27, 2014

Tri Citrus Cake with Lemon Curd - 52 Church PotLuck Desserts

Now we are gettin FANCY!!!

This cake is a celebration of Citrus! Each layer has a distinctive taste of Lemons or Oranges or Limes. Not so subtle differences are achieved with the zest of the fruit. Built in BIG FLAVOR Enhancement comes from a couple of layers of Pucker Up Lemon Curd (yesterday's Post, go ahead and click the blue letters to see the recipe).

There are a couple of tricks to get the curd to behave. The pressure of a layer cake will cause the curd to seep out the sides. Even after a night in the fridge, the curd is still soft enough to seep out the sides as you cut the cake. So be sure to follow the directions, especially to cut the muffin top portion of the cake off so that you have a flat surface. Then apply the curd one layer at a time so that there is time for some to seep into the nooks and crannies. Slice carefully with a thin sharp knife and all works well!

the distinctive look and various flavors will make this a crowd pleaser. Lots of OOHS and AAHS When it's served and when it's eaten!

OK... Here's what I did...

Tri Citrus Cake
with Lemon Curd

Ingredients

5-1/4 Cups Flour
7 tsp Baking Powder
1 tsp Salt
1-1/3 Cup Shortening
3-1/2 Cups Sugar
6 Large Eggs, room temperature
2-1/4 Cups Milk
3 tsp Vanilla
For the Lime Layer, 3 tsp Lime Zest
Several Drops Green Food Coloring for desired look.
For the Orange Layer, 3 tsp Orange Zest
Several Drops Orange Food Coloring for desired look.
For the Lemon Layer, 3 tsp Lemon Zest
Several Drops Yellow Food Coloring for desired look.
2 Cups Pucker Up Lemon Curd, divided
1 Cup Buttercream Frosting

Cooking Directions

Preheat oven to 350 degrees.
Prepare three 9-inch Springform cake pans. Sift together the flour, baking powder, and salt. Set aside.
In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.
Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 35 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
Take a LONG Serrated Bread knife and carefully cut the "muffin top" portion of 2 of the layers off so that you have two layers with flat tops.
Add 1 Cup Lemon Curd onto the two flat layers. spread to within 1/2 inch of the edge. By cutting the muffin top off you expose the nooks and crannies of the cake providing surface area for the curd to seep into the cake, Move each layer to a refrigerator for several hours (over night). DO NOT STACK THEM YET OR THE CURD WILL SEEP OUT.
Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost and with ButterCream Frosting. Refrigerate until serving.
Serve Chilled and ENJOY!

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This simple recipe has been added to my growing list of "52 Cakes and Pies at Home"!

These are the desserts you make for your family. No fancy amazing wedding cakes, just the rustic beauty of the classics. From pumpkin pie to cheesecakes to layer cakes, these are what your family craves for dessert. You may even see a few unusual crusts and frosting ideas to try.

You get the idea. These recipes are simple, delicious and will have your family wanting dessert first...

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

***********************PINTEREST*********************

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Wednesday, February 26, 2014

Pucker up Baby LEMON CURD - 52 Cakes and Pies at Home

Lemon Curd... It's a dessert topping or spread. It's often confused with a custard or pudding. But the difference is about as far as a cup of coffee compared to a glass of water.

Pucker up indeed. A Lemon Curd is as intense a lemon flavor as you can get. If you like that pucker sensation, this recipe is for you.

Curds are different from pie fillings or custards in that they contain a higher proportion of juice and zest, which gives them a more intense flavor. Also, curds containing butter have a smoother and creamier texture than both pie fillings and custards; both contain little or no butter and use cornstarch or flour for thickening. Additionally, unlike custards, curds are not usually eaten on their own.

This is a ye olde timey dish. hink 18th 19th century formal British Teas and you probably found a curd. Spread on a toast point or as a filling for tiny tea cakes, you just can't match that intense flavor.

Mostly I make this when I want something special for a cake filling. Recently I made a three colored Citrus cake (One layer orange, One Lime and one lemon... See my next post for that recipe!). This curd was an excellent choice for the filling.

And I had enough left over to spread on a toast point come tea time ;)

OK... Here's what I did...

Pucker up Baby
LEMON CURD

Ingredients

6 Medium Lemons
1/2 Cup Butter, Softened
2 Cups Sugar
4 Large Eggs

Cooking Directions

Grate zest from lemons to equal 2 Tbsp. Cut lemons in half; squeeze juice into a measuring cup to equal 1 cup.
Beat butter and sugar at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add lemon juice to butter mixture, beating at low speed just until blended after each addition; stir in zest. (Mixture will look curdled.) Transfer to a 3-qt. microwave-safe bowl.
Microwave at HIGH 5 minutes, stirring at 1-minute intervals. Microwave, stirring at 30-second intervals, 1 to 2 more minutes or until mixture thickens, coats the back of a spoon, and starts to mound slightly when stirred.
Place heavy-duty plastic wrap directly on warm curd (to prevent a film from forming), and chill 4 hours or until firm. Store in an airtight container in refrigerator up to 2 weeks.
And plan to ENJOY!!!

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Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Tuesday, February 25, 2014

SECRET INGREDIENT Apple Oatmeal Crisp - 52 Church PotLuck Desserts

I love secret ingredients...

They are little extras that add an additional layer of flavor to a dish. Something difficult to pick out yet adds a distinctive that sets similar dishes apart.

And that is what is happening here. This is a basic apple crisp recipe. You've seen and probably made this for decades. Sliced apples, butter, brown sugar, seasonings, combined with a crumbly top. Add some oatmeal and you have a pretty good Apple Crisp...

The secret ingredient here is a cup of white grape juice. Something crisp, clean tasting... Something with an indistinguishable little snappy extra!

It's just an Apple Crisp recipe that people will find a little extra something something!!!

Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

SECRET INGREDIENT
Apple Oatmeal Crisp

Ingredients

1 Cup White Grape Juice (the Secret Ingredient)
1 Cup (Divided) Packed Brown Sugar
3 TBS Butter, melted
1-1/4 Cups (Divided) Flour
Pinch of Salt
2 tsp (divided) Cinnamon
2 tsp (divided) Nutmeg
5-6 Medium to Large Apples (I used Fuji), cored and sliced
1 Cup Oatmeal
1 Stick (8 TBS) Butter, room temperature, cut into 16 thin slices
Serve with Ice Cream or Frozen Yogurt

Cooking Directions

Preheat oven to 350 degrees
In a large mixing bowl, add Grape Juice, 1/2 Cup Brown Sugar, Melted Butter, 1/4 Cup Flour, Salt, 1 tsp Cinnamon and 1 tsp Nutmeg. Whip until smooth.
Arrange the Apple Slices in a 9X9 inch square baking dish and pour the liquid over the slices.
In another mixing bowl, mix 3/4 Cup Brown Sugar, 1 tsp each cinnamon and nutmeg, 1 Cup Flour, 1 Cup Oatmeal and Butter. Using your hands, dig in and mix until well combined and the mix resembles a coarse crumb like texture (the secret is to have the butter sliced and room temperature soft).
Sprinkle the oatmeal mix over the apples in an even layer.
Bake for 60 minutes, until apples are soft and the oatmeal has browned.
Remove from oven and allow to mostly cool.
Serve WARM, top with a 1/2 scoop of ice cream and ENJOY!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

***********************PINTEREST*********************

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Monday, February 24, 2014

Ramen Noodles Tex-Mex Stuffed Peppers - Ramen Noodle Upgrades

Continuing my Year of Ramen Noodle Upgrades!, this is a simple idea... Replacing cooked rice with cooked Ramen Noodles in a stuffed Pepper.

One of the disadvantages of cooking Ramen Noodles is the sodium content in the flavor packets included in each package. This recipe does not use those packages. Instead you use chicken stock (filled with flavor), actual chicken meat (I used 1/2 of a store bought pre-cooked, pre-seasoned Rotisserie Chicken, deboned and meat diced). Add a TBS of Taco Seasoning for that Tex-Mex taste and you have plenty of flavor without the extra salt content.

And finally I had a bit of store bought cheese sauce I had used for some taco chip dip left over. made a perfect topping for these.

These came out wonderful. By only par cooking the ramen before they are baked, the noodles absorb the broth of the stock but retain their shape and texture despite the extra cooking time. Not too mushy. If you fully cooked the noodles, by the time they were baked again there would be no distinctive noodle shape. In other words, very happy with the texture.

And loaded with flavor. Spices, Hot Cheese Sauce and savory onion and chicken added...

A terrific unusual mid week meal the kids will love! Like nothing you had in college ;)

OK... Here's what I did...

Ramen Noodles
Tex-Mex Stuffed Peppers

Ingredients

4 Medium Poblano Peppers, sliced lengthwise, seeds and white membrane removed
Drizzles of Olive Oil
2 Cups Chicken Stock
2 Packages Chicken Ramen Noodles
2 Cups Cooked Chicken Meat (I chopped up a deboned breast, thigh and leg from a store bought Rotisserie Chicken)
4 Green Onions Sliced thin, Green and White parts)
1 Small Can Chopped Tomatoes, drained
1 TBS Taco Seasoning
1/2 Cup Taco Bell Brand Salsa Con Queso Cheese Dip

Cooking Directions

Pre-Heat Oven to 350 degrees. Coat the outside of each of the Pepper halves with Olive Oil. Arrange the Pepper halves in a 9X13 Baking Dish and bake for 20 minutes until the peppers have started to soften.
Meanwhile, Break up the Ramen noodles to dime size pieces.
In a large Sauce pan, heat 2 Cup Chicken Stock to boiling. Add the Ramen noodles only (discard the flavor packages).
Remove from heat and stir. Noodles will soften and separate a little.
Add the Chicken, Onions, Tomatoes and Taco Seasonings. Stir to mix. Allow to rest for 10 minutes covered with a lid. By that time almost all of the liquid will have been absorbed.
Remove casserole dish with the Pepper halves from the oven and fill each with the Ramen/Chicken mix.
Return casserole dish with filled peppers back to the oven and bake for 30 minutes.
Drop small dollops of the cheese sauce on top of each pepper. Return to oven and bake for another 10 minutes.
Serve HOT from the oven and ENJOY!!!

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This recipe has been added to my growing list of "52 Uses For a Rotisserie Chicken" (Now close to 100!)...I am so confused... $5.49 for a fully cooked, fully seasoned Oven Roasted, Rotisserie Chicken. Yet shop in the raw meat department and most raw chickens are at best $8 each and usually far closer to $10. Anyone have an answer??? Me either. So, I can either rail against the machine, or learn to embrace the beauty that is the $5 chicken! In this pin are recipes I have made, and recommend. MORE than 52 (I just can't stop)..
You get the idea. From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking). More than enough ideas for that store nought bird to shine with just a little extra work

***********************PINTEREST*********************

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Sunday, February 23, 2014

Louisiana Crab Cakes with New Orleans Remoulade Sauce

It's a bit early, Lent season doesn't start for a few weeks, but I am already pondering menus. Years of Catholic upbringing makes "Fish on Friday" a priority for my wife.

I do not observe the season myself (well, I guess I do just cause I eat what my wife eats, but she gets more out of it than I do). However, I did a little checking. In the 50's, the church would make eating meat a mortal sin and you were doomed to hell (or at the least purgatory) if you had those ribs you wanted. But, thanks to the Vatican II conference of the early 60's, meat eating was no longer a mortal sin.

It does beg the question of what happened to those souls that ate meat during the time it was a mortal sin? But, in the end, it is probably a moot point, as the type of people who eat meat on Friday are likely to be the type of people who commit other sins and they end up in Hell anyway...

But I digress...

These crab cakes are the real thing. Go ahead and pop for the expensive Lump Crab. It has just enough spices to enhance the flavor of the meat. The optional sauce is my now famous New Orleans Remoulade Sauce. Easy to make and delicious on these little treats!

So happy Mardi Gras and save this recipe for the weeks after Fat Tuesday. Makes sacrifice Tasty!

OK... Here's what I did...

Crab Cakes!!!

Ingredients

1 Pound Lump CrabMeat, drained picked clean of shell bits
2 Cups (divided) Italian seasoned Panko Bread Crumbs
1/2 Cup Mayonnaise
5 Green Onions, chopped Green and white parts
2 TBS Your favorite BBQ Sauce
1 TBS Old Bay Seasonings
1 TBS Worcestershire Sauce
4 Large Eggs, lightly beaten
Salt and Pepper to Taste
Vegetable Oil to coat Frying Pan
New Orleans Remoulade Sauce for Garnish

Cooking Directions

Pick crabmeat, removing any bits of shell.
Mix together 1/2 Cup Panko Bread Crumbs, Mayonnaise, Green Onions, Old Bay, Worcestershire, BBQ Sauce, Eggs and Salt and Pepper in a large bowl. Gently stir in crabmeat. Shape mixture into 30 (2-inch) cakes (about 2 Tbsp. each).
Dredge each cake into the remaining Panko Bread Crumbs to coat.
Cook cakes, in batches, on a hot, large griddle or nonstick skillet coated with cooking spray over medium-low heat 4 minutes on each side or until golden brown.
Serve warm, garnish with New Orleans Remoulade Sauce and ENJOY!

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So, I am pleased to list this as one of my Growing list of "52 Appetizers Recipes"!!!

From Dips and Salsas to everyone's favorite, Deviled Eggs; Appetizers will set the mood for something special. And make enough different ones and you have a Tapas Meal!

Links include Dips (Take a Look at the WORLD's BEST Guacamole recipe (and world's easiest to make), Salsas, Grilled Bites, Watermelon Art, and of course something with a spectacular presentation and taste... Take a look, something to match any occasion...

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And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write) Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.

And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Saturday, February 22, 2014

Jambalaya New Orleans Mardi Gras Freezable Casserole - Church PotLuck Main Course

Late one evening a traveling gentleman stopped by a New Orleans inn which had little food remaining from the evening meal. The traveler instructed the cook, "Jean, balayez!" or "Jean, sweep something together!" in the local dialect. The guest pronounced the resulting hodge-podge dish as "Jean balayez."

Drink a little (or a lot) hurricane or sazerac cocktail and you start slurring your words... Jean balayez becomes JAMBALAYA!

That's probably not true, but makes a great story.

Anytime is a great time for Jambalaya but especially around Fat Tuesday and the Mardi Gras season. May be the penultimate New Orleans dish. And BTW, about as easy as could be. Double the recipe and you have dinner again in a month! Freezes beautifully.

So... if you want to double up and freeze a casserole for later (or divide in half for a smaller meal now and one for later), this freezes perfect. Here's a few tips

First, be sure the actual baking dish is freezer to oven safe. Those ubiquitous Pyrex brand clear dishes work best. You can also use a Foil disposable pan to freeze and bake, then transfer into a presentation dish to serve.

Second, always best to thaw the casserole in the refrigerator for 24-48 hours before baking. You can bake a frozen casserole right from the freezer. But the edges will be baked more crispy than the center by the time it is finished. To go straight from freezer to oven to table, just increase the baking time by 30 minutes. But again, you will have better results if you plan ahead and thaw the meal as much as possible. Leaving the casserole out on the counter for 2 hours (covered with the foil) also helps. The casserole will not be thawed completely but will cook more evenly. If you do this, only cook for another 20 minutes. As usual, but even more so, keep an eye on the dish as it cooks. Once the liquid is bubbling and the top is crispy crunchy, the dish is done no matter how much time you cook.

Third, 60 days... Two Months. NO MORE... Prepare and freeze, but date the dish. Cook and serve within 60 days for best results. Any longer and you will have freezer burn and the dish will start to turn on you. Personally, I am a 30 day guy,but I have baked these right at 60 days and it was fine.

OK.. Read over the recipe. The freezing tips are in italics. Enjoy and let me know what you think of this rather unique take on a meatloaf!!

Jambalaya

This recipe is one that I adapted from one I learned during my visit to the New Orleans School of Cookin g. By far, it was the most popular of the main course recipes I learned during my trips to New Orleans. Easy Peasy, so lets get to it.

Mise en Place (first, assemble your ingredients)

1/2 cup oil (divided)
2 pounds meat from a Rotisserie Chicken boned, cut into 1 inch cubes..
2 pounds Andouille Sausage, cut into 1/2 inch slices
......Save 1/2 pound to grill and use as accents
4 cups Onion
2 cups Green Pepper (I had a yellow as well)
2 cups Celery
3 Tablespoons Garlic
5 cups Chicken Stock
4 cups Long Grained Rice
1/4 cup Cajun Spices
1/2 cup Green onion
2 cups tomatoes (optional)

Optional - For brown Jambalaya, add heaping tablespoon of Brown Sugar to your roux just before adding vegetables (see next step), for red, add Paprika for color
In a large stock pot , make a roux with equal parts 1/4 cup oil and flour. It is VERY important to start with a clean pan. It must be free of food particles to make a successful roux. Add vegetables and later garlic to roux and stir continuously until vegetables reach desired tenderness.
Add Chicken and sausage to vegetables, continue to stir for about 5 minutes.
Gradually stir in stock and Cajun seasonings. Bring to boil
For red Jambalaya, add 1/4 cup paprika and you can substitute 1/2 the stock for 1/2 tomato juice or V-8 juice.
Add rice, DO NOT STIR, but push gently on rice to get it under liquid and return to boil
Reduce heat to simmer, cover and cook for 25 minutes. DO NOT OPEN POT, DO NOT STIR.
While the pot is cooking, slice 1/2 pound Andouille Sausage and fry in sauce pan till pretty char marks appear.
After 25 minutes, turn rice from top to bottom, mix meat and rice evenly. There may be some burnt bits on the bottom, but that is FILLED with flavor, and should be mixed in as well/
Dish it up, add sausage and green onions as accent.
Have Hot sauce and additional seasonings available for people who want to taste the Cajun experience to their fullest.
At this stage, I froze a smaller casserole dish filled with the cooked Jambalaya. ... cover the freezer casserole with Aluminum Foil, pushing the foil down so there is as little air between top of casserole and the foil as possible (prevents freezer burn). Pop in the freezer. When you want to cook this, just transfer to the refrigerator 24-48 hours before you plan to thaw and cook. If you do not have the time to thaw in the refrigerator, thaw in the microwave slowly. This dish needs to be completely thawed before re-cooking. IMPORTANT... I add another 1/2 cup of Chicken Stock to the dish just before baking to insure moist and even cooking. One more IMPORTANT... Do not leave in the freezer longer than 30 days or the rice will get a mushy texture.
Laissez les bons temps rouler (Let the good times roll) and ENJOY!

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This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

***********************PINTEREST*********************

Rules, only 2...

In order to join you need to start following the group board as well as at least one of my boards.
And you must ONLY pin original sources, posts from food related bloggers only. If you are a blogger, this is a great way to have thousands of potential readers see your work, If you are a fan of bloggers, a great way to share your favorites...
Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest