Shrimp, Italian Sausage and Mushroom Jambalaya (video)

Audio Introduction

 


Here is a simple way to combine the forces of Gulf of Mexico shrimp, hot Italian sausage and fresh button mushrooms to create an exceedingly tasty and moist surf-and-turf jambalaya.

Ingredients

• 2 lbs. large Gulf of Mexico shrimp, shelled and deveined
• 1 lb. Hot Italian sausage, 1/2" slices
• 8 oz. button mushrooms, sliced
• 1 large onion, chopped
• 1 1/2 cup green onions, chopped
• 1 cup canola oil
• 1 pk. Lipton's Beefy Onion Soup Mix
• 1 tsp. Old Bay seasoning
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. red pepper
• 1 tsp. ground cayenne pepper
• 1 tsp. salt

Instructions

Using a #10 cast-iron skillet (or similar large skillet) begin by frying the Italian sausage on medium heat in the 1 cup of canola oil for about 10 minutes before adding the chopped onions and bell pepper. Continue cooking until the onions become translucent.

Next, add the 2 lbs. of shrimp and packet of Lipton's Beefy Onion Soup Mix and cook on medium heat for another 10 minutes before adding the sliced mushrooms. Next, add in all of the dry seasoning and mix well. Continue cooking until the mushrooms have been reduced to about half their size - stirring occasionally (about 7 - 8 minutes). 

Now stir-in the 1 1/2 cups of chopped green onions and continue cooking on medium heat for a couple of minutes.

Finally, turn off the heat and add the 4 cups of cooked white long grain rice in stages and mix thoroughly. It is important that the rice is distributed evenly throughout. Put the cover back on and allow the jambalaya to cool down for a few minutes before serving.

This meal goes well with slices of toasted garlic butter French sour dough bread. Makes 8 - 10 servings. 

Note: Don't be at all surprised if your dinner guests ask for seconds and thirds. You may want to start by serving smaller portions. Just sayin'...

Enjoy! Ahheee!!

Tex-Mex Slow Cooked 3-Cheese Chicken Enchiladas

Do you want to know a quick and easy way to make some delicious creamy and cheesy white enchiladas (no tomatoes)? Start by turning your crock pot on the low setting and follow the simple instructions below.

Ingredients

• 2 skinless chicken breasts, diced
• 1/2 stick butter
• 1 can Campbell's Creamy Chicken Soup, 14.75 oz.
• 1 can Campbell's Fiesta Cheese Sauce, 10.75 oz.
• 4 burrito size flour tortillas
• 8 oz. shredded Cheddar and Monterey Jack cheese
• 5 oz. Kraft Philadelphia Cooking Creme (original)
• 1 can green chilies, 4 oz.
• 1 tsp. garlic powder
• 1 tsp. onion powder
• salt to taste

Instructions

1. Pour the Campbell's Creamy Chicken Soup into the crockpot and put the cover on to create heat. 
2. In a large skillet, on medium heat, use the half-stick of butter to cook the diced chicken, green chilies, garlic and onion powders and salt. About 10 - 15 minutes. Set aside 
3. Using a pie spatula (or similar device) generously spread the Kraft Philadelphia Cooking Creme on the four flour tortillas.
4. Divide the cooked chicken into 4 equal parts and create a row of meat across the middle of each tortilla.
5. Apply about 3 - 4 tablespoons of Campbell's Fiesta Cheese sauce on top of the meat rows.
6. Sprinkle each row with 1 oz. of shredded Cheddar and Monterrey Jack cheese.
7. Gently roll each tortillas, seal the ends, and place them in the crockpot on top of the Creamy Chicken Soup.
8. Layer the top of the tortillas with the remaining Fiesta Cheese sauce and shredded cheeses. 
9. Cook on low for 1/2 hour.

This recipe will produce 4 servings, but these are so large that they can be cut in half to serve 8.

Note: If you don't have a crockpot you can use a casserole dish and cook them in your oven.

Enjoy!