Jambalaya and Red Lobster Biscuits

This is a jambalaya recipe I got from my friend Angie who served it at the Oscar party last year. It has a tremendous amount of flavor - plus it cooks for so long you get to wait and get more hungry!

A few notes - I made half a recipe and we have enough to feed a small mid-sized army. So unless you are the mother of the Duggar children, chef for a high school cafeteria or clinically insane really hungry, just half the recipe and plan on leftovers!

Also, the recipe says to let it cook in the oven. Angie made hers on stovetop just by simmering if I did the same. I think I might have cooked mine a little on the long side because my rice was pretty soft by the end. But still yummy yummy!

INGREDIENTS

1/2 cup butter
1 large onion, diced
1 large green bell pepper, chopped
4 stalks celery, chopped
4 cloves garlic, minced
1 (6 ounce) can tomato paste
3 bay leaves
3 tablespoons Creole Seasoning Blend
4 teaspoons Worcestershire sauce
2 (28 ounce) cans whole peeled tomatoes, chopped
7 cups chicken stock
3 cups chopped cooked ham
3 cups cooked andouille sausage, sliced (I used chorizo because it was way on sale)
3 cups cooked chicken, cut into bite-sized pieces (I used canned chicken)
3 cups frozen cooked shrimp
4 cups uncooked long-grain white rice

DIRECTIONS

Preheat oven to 350 degrees F.

Melt butter in large stock pot. Saute onion, green pepper, celery and garlic until tender, being careful not to burn the garlic. Add tomato paste and cook to brown slightly, stirring constantly. Stir in bay leaves, Creole seasoning blend and Worcestershire sauce. Pour into a large roasting pan. Squeeze tomatoes to break up into pieces, and add to mixture in pan. Stir in juice from tomatoes, chicken stock, ham, sausage, chicken, shrimp and rice. Mix well. Cover tightly with aluminum foil.

Bake in preheated oven for 1 1/2 hours, stirring once halfway through baking time. Remove bay leaves before serving.

CREOLE SEASONING

2 tablespoons onion powder
2 tablespoons garlic powder
2 tablespoons dried oregano
2 tablespoons dried basil
1 tablespoon dried thyme
1 tablespoon black pepper
1 tablespoon white pepper
1 tablespoon cayenne pepper
5 tablespoons paprika
3 tablespoons salt

Before....



And after 1 1/2 to 2 hours - viola! :)







And now for the Red Lobster Biscuits! I was at a Tastefully Simple party where they had delicious looking mix for these cheddar biscuits. I was pretty sure I could save some $$$, and have an unlimited supply, if I could just figure out my own recipe. Turns out, there is a ton of recipes on google - and BONUS - they are EASY. Like ridiculously easy. They were delish with the jambalaya.



INGREDIENTS

2 cups bisquick
2/3 cup milk
1/2 cup grated cheddar
1/2 cup melted butter (What?!?!)
1/4 tsp. garlic salt

DIRECTIONS

Mix bisquick, milk and cheddar till soft ball forms. Beat vigorously for 30 seconds.

Drop by balls onto ungreased baking sheet. Bake at 450 degrees for 8-10 minutes.

Mix garlic salt and butter. Brush on rolls while still hot.

Enjoy!