Oven Casserole Jambalaya

We were watching the tv show, Home Town, one evening and they made a jambalaya for a friend on the show. It made us so hungry that I ordered the Laurel Mercantile Company Cookbook Volume 1 to get the recipe. The  recipe is shared by Mallorie Rasberry.

Picture from banana-breads.com

Mal's Jambalaya

1 can beef broth

1can of original Rotel tomatoes (for spicier, buy the hot Rotel)

1 can tomaato sauce

1 can French onion soup

1 stick of butter, melted

2 cups Uncle Ben's uncooked long grain rice (any long grain rice will work)

1 onion, diced

1 heaping Tablespoon of minced garlic

1 package of Polaska sausage, (or any sausage of your choice), cut in bite size pieces

3 cooked, shredded chicken breasts

Season to taste (Tony Chachere's Cajun seasoning)

1 can chicken broth (used for after the baking)

Dump everything, except the chicken broth, in a huge bowl and mix well. Empty bowl into a large casserole pan, cover with foil and place in a 375 degree oven. Cook for around an hour and a half, or until rice is cooked. If it's a little dry, pour sin ome of the chicken broth. Same is true when you are heating up leftovers.

Fresh Homemade Salsa

 This recipe was shared with us by a friend, Jackie Ann. Jay loves this salsa!

Picture from sugarspunrun.com

Fresh Homemade Salsa

1 medium onion, chopped

2 jalapenos, chopped

1 garlic clove, chopped

1 28oz. can of whole tomatoes

2 Tablespoons vnegar

1/2 cup of fresh cilantro, chopped

1/2 teaspoon salt

Put onion, jalapenos and garlic in a blender and chop up. Add the rest of the ingredients and use the blender on pulse to blend. Don't over blend because it will make it too runny. Just a quick blend until it is a consistency that you like.