Easy Jambalaya
Faith Fraizer Clotiaux (originally from Debbie Griffin)
Yield: 8 servings
3-4 green onions
1 onion, chopped
1 green bell pepper, chopped
1/2 cup butter (1 stick)
1 (10.75oz) can cream of celery soup
1 (10.75oz) can French Onion soup
1 (10oz) can RO*TEL diced original Tomatoes & Green Chilies
1 1/2 cups long cooking rice, uncooked
1 1/2 (10oz) cans water
Crawfish, shrimp or crab
Salt, pepper and Tony Chachere's® Creole Seasoning
Yield: 8 servings
This recipe appeared in the 1984 Southern Living Annual Recipes. The rice comes out nice and creamy and the tomatoes and green chilies give it just a little kick. You can make it it spicier by adding hot smoked sausage. (Dec 1996)
3-4 green onions
1 onion, chopped
1 green bell pepper, chopped
1/2 cup butter (1 stick)
1 (10.75oz) can cream of celery soup
1 (10.75oz) can French Onion soup
1 (10oz) can RO*TEL diced original Tomatoes & Green Chilies
1 1/2 cups long cooking rice, uncooked
1 1/2 (10oz) cans water
Crawfish, shrimp or crab
Salt, pepper and Tony Chachere's® Creole Seasoning
Preheat oven to 350˚F. Sauté vegetables in butter. Mix rice, soups and tomatoes in blender. Add vegetable and meats. Season and pour above mixture into 9x13-inch pan.
Cover with foil and bake for 45 minutes. Uncover, bake for 30 minutes more.