I don’t know about you but Jason and I love pretty much anything seafood. A while ago I was flipping through a cookbook that Jason’s grandmother gave me as a wedding shower gift and I found a great Jambalaya recipe. I’ve made it before but I made it again this weekend to get some pictures for you. I was reminded again of how good the recipe and HOW MUCH it makes! Unless you are having guests over always make a half of a recipe because it makes a ton of food!
As a side note, I’ve decided that when I have multiple picture of a recipe I’ll post them here but I’ll post a version with only one picture on my recipe blog. That way if you’re pulling a recipe off of the recipe blog it will be in an easily print-able format while the ones here will be a little more informative! Some recipes, like this one, are so easy that there are only a few recipes. But if there are more detailed steps then I’ll include more pictures!
So, here’s the recipe for Jambalaya!
2 cans French Onion Soup
2 cans Cream of Celery Soup
1 Large Jar Sliced Mushrooms
1 can Rotel
1 cup Chopped Onion
1 Green Bell Pepper, chopped
3 Green Onions, chopped (I omitted these this time because I forgot them)
2 lbs Smoked Sausage, Chopped
2 lbs Peeled, raw Shrimp
2 cups Uncooked Rice
Combine all ingredients in large dish and cover tightly with foil. Bake in preheated 350 degree oven for 1 to 1 1/2 hours until hot all the way through and rice is cooked.
Serves 10 – 12
Remember, I made a HALF recipe and it filled the oval baking dish that I was cooking in to the brim!