1 lb. boneless, skinless chicken thighs (cut into ½ in. pieces)
1 lb. sliced smoked sausage
2 tbsp. vegetable oil
6 cups water
1 cup Abita Purple Haze Beer
Stove Top Directions:
Heat vegetable oil. Cook chicken thighs thoroughly in pot. Add sausage and beer. Cook until sausage is browned.Add water and bring to boil. Add Cook Me Somethin’ Mister Jambalaya Mix and stir. Bring back to a boil. Add shrimp. Turn heat to low, let simmer for 15 minutes, stirring occasionally. Cover pot with lid, turn heat off and let sit for 25-30 minutes. Approximately two beers later . . . Uncover pot and test rice to make sure it is cooked. Shout “Yum, Yum, Come Get You Some!” & serve
Rice Ball Mixture:
1 bag Cook Me Somethin’ Mister Jambalaya Rice Mix (8oz Lil’ Party Size)
1 lb. Ground Pork Sausage (breakfast sausage)
1 pkg Cream Cheese (8oz)
½ cup Parmesan Cheese, Grated
¾ cups Italian Bread Crumbs
2 Eggs
1 tsp Hot Sauce
Breading:
4 cups Italian Bread Crumbs or Panko
2 Eggs
1 tbsp Water
Topping:
1 pkg Cream Cheese (8oz)
¼ cup Creole Mustard
1 tsp Hot Sauce
1 tbsp Ketchup
1. Cook jambalaya rice and sausage as directed on package. Cool to room temperature then refrigerate.
2. In a bowl, combine chilled rice mix, cream cheese, parmesan cheese, bread crumbs, whisked eggs and hot sauce. Mix thoroughly. Form 1 ½ in. diameter balls, and elongate for “football” shape.
3. To bread, whisk eggs and water in small bowl. Roll jambalaya balls in egg wash then roll in bread crumbs.
4. Deep fry at 350 F for 30-60 seconds or until browned on all sides. Let stand to drain and cool.
5. To make topping, mix all topping ingredients in bowl. To decorate, use icing piper filled with cream cheese mixture and decorate top of jambalaya balls like football stitches.
6. Shout “Yum Yum, Come Get You Some!” and serve.
"Next To Eat" Breakfast Wrap
Recipe submitted by Chef Gary Netter of “Next To Eat” Restaurant, 3201 D'hemecourt St, New Orleans, LA
You Will Need:
1 tablespoon diced sausage
1 tablespoon diced peppers
1 egg
2oz. cooked “Cook Me Somethin’ Mister” Rice
1 6inch flour tortilla
Recommended Cook Top: Griddle or Non-Stick Pan
1. Heat pan/griddle and add sausage, peppers and rice. Sauté till sausage is browned.
2. Add egg and scramble with rice, sausage and peppers.
3. Place all ingredients inside tortilla and fold to wrap.
4. Serve with sour cream and salsa or hot sauce.
A good Leftover dish! Use leftover jambalaya to substitute sausage and rice for a yummy next day meal.
Cook Me Somethin’ Mister Jambalaya Shrimp Stuffed Party Peppers
Recipe Serves 4 entrée size portions
Ingredients:
2 red bell peppers
2 green bell peppers
½ lb. boneless, skinless chicken thighs
½ lb. peeled shrimp
2 tbsp. vegetable oil
2 ½ cups water
1 “Lil’ Party Size” Cook Me Somethin’ Mister Jambalaya Mix (8 oz)
How to prepare:
Slice chicken thighs into quarter pieces. Cut away tops of bell peppers and remove seeds. Preheat the oven to 350 degrees F.
Stove Top Directions:
In a large pot of boiling water, parboil the peppers until just tender, 2 to 3 minutes. Remove with a slotted spoon and dry on paper towels.
Heat vegetable oil in separate pot. Add and cook chicken thighs until cooked through. Add water and bring to boil. Add Cook Me Somethin’ Mister Jambalaya Mix and bring back to a boil for 3-5 minutes. Add shrimp and continue to stir. Turn heat to low, let simmer for 15 minutes, stirring occasionally.
Pour enough water into a baking dish to just cover the bottom, about 1/8-inch deep.
Stuff the bell peppers with the jambalaya mixture and place in the baking dish. Bake until the peppers are very tender and the filling is heated through, 25 to 30 minutes.
Place the crawfish in the kitchen sink. Rinse once or twice in lukewarm water (make sure the water isn't hot, or it will kill the crawfish) and wash the mud off them. Remove and discard any dead crawfish. Fill the sink with fresh water to cover the crawfish and leave them there until you're ready to cook them.
Bring 3 gallons of water to a boil in a covered 6-gallon pot over high heat. When the water is boiling, add the onions, cayenne pepper, salt, and sugar. Cover the pot, bring back to a boil, and cook 15 minutes. Add the sausage and potatoes, cover, and cook 6 minutes. Add the garlic, cover, and cook 6 minutes.
Remove the onions, garlic, potatoes, and sausage and place in a large bowl. Cover the bowl tightly with aluminum foil and set aside to steam.
Add the corn to the pot of boiling water, and cook 4 minutes.
Meanwhile, remove the crawfish from the sink and drain in a large colander.
Add the crawfish to the pot of corn and cook 8 minutes.
Transfer the corn to the bowl with the potatoes and cover tightly. Remove the crawfish from the water, place in another large pot, cover tightly, and set aside to steam for 10 minutes.
The best way to serve a crawfish boil is to spread newspapers on a big table, throw all the food on top, provide lots of paper towels or napkins and trash receptacles, and let the eaters dig in! This looks wonderful with the vegetables mixed right in with the crawfish; it's colorful and tastes fantastic.
An easy dish for an Asian twist on a New Orleans classic. (Also a great way to turn jambalaya leftovers into a new dinner!)
You Will Need:
Cook Me Somethin’ Mister Jambalaya Rice Mix
Protein of choice: Chicken & Sausage or Shrimp
Egg Roll Wraps
Shredded Cabbage and Carrots (easy tip: use pre-cut coleslaw mix)
Oil
Cooking Instructions:
Cook a pot of Chicken & Sausage or Shrimp Jambalaya using Cook Me Somethin’ Mister Jambalaya Rice Mix.
Prep one egg roll wrap by dampening the edges with water (you can simply dip your finger in water and run along edges). This will help wrap to stick together once rolled.
Add one heaping spoonful of jambalaya and spoonful of shredded cabbage and carrots to center of wrap.
Fold in the two sides of wrap, then fold bottom of wrap.
Firmly roll wrap to close in top. Make sure all folds are closed; use water to adhere any loose areas.
In medium saucepan, heat oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.
Fry roll until golden brown, about 3 to 4 minutes. Drain on tray, let cool.
