NEW ORLEANS —
Red Jambalaya
Ingredients
2 Tbsp. vegetable oil
1/2 lb. andouille or other smoked sausage, cubed
2 cups onion, chopped
1 cup celery, chopped
1 cup red bell pepper, chopped
3 garlic cloves, minced
2 Tbsp. Creole seasoning
1 tsp paprika
1/2 tsp oregano
1/2 tsp thyme leaves
1 1/2 cups chicken stock
1 cup Bloody Mary mix
2 cups long grain rice
1/2 lb. shrimp, peeled, deveined and cooked
Parsley and green onions for garnish
Directions
Heat oil in a large heavy saucepan or Dutch oven over medium-high heat. Add onion, celery, bell pepper. Cook 5 minutes or until vegetables are tender, stirring frequently. Add sausage, garlic, Creole seasoning, paprika, oregano, and thyme, stirring to combine.
Stir in stock and Bloody Mary. Bring to a boil, stir in rice, return to a boil, then reduce heat, and simmer covered for 10 minutes. Turn off heat, stir in shrimp, let stand, covered, 10 minutes.
Stir in parsley, green onions and serve.
Jambalaya Stuffed Chicken
Ingredients
2 Tbsp. vegetable oil
6 chicken thighs, boneless and pounded flat
2 cups red jambalaya, cooled
2 Tbsp. Creole seasoning
kosher salt and pepper
Directions
Preheat oven to 350 degrees.
Lay pounded chicken thighs on a cutting board. Add 2 Tbsp. of jambalaya in the center of each piece. Roll up each thigh and season chicken all over with Cajun seasoning, salt, and pepper.
Heat an oven proof skillet on a low fire and add vegetable oil.
Add chicken to skillet and bake until cooked through, about 25 minutes.
King Cake Bake
Ingredients
2 (12.4-oz) cans refrigerated cinnamon rolls
8 oz. cream cheese, softened
⅔ cup sugar
2 eggs
1 tsp. vanilla
1 cup milk
purple yellow, green sugar
Directions
Preheat oven to 375 degrees. Lightly spray a 9x13-inch pan with cooking spray.
Separate cinnamon rolls, save icing to use after the cake is baked. Cut each cinnamon roll into 4 pieces. Place in bottom on prepared pan.
Using a hand held electric mixer, beat together cream cheese and sugar. Add eggs and vanilla, mixing well. Add milk and mix until combined. Pour over chopped cinnamon rolls.
Bake for 30 to 35 minutes. Remove from oven and cool for 5 to 10 minutes. Spread cinnamon roll icing over top of casserole. Sprinkle with colored sugar.