Easy Jambalaya with Basmati Rice

QuiltersRecipes — Thu, 02 Apr 2009 00:03:00 GMT

Submitted by Ruby Price

4 boneless, skinless chicken *** halves
1 pound andouille sausage, or smoked sausage, sliced
4 cups chicken broth
1 cup sliced celery
1 large bell pepper, diced
1 medium onion, diced
1 can Cajun-style stewed tomatoes, S & W Brand preferred, or 1 can of Rotel*
salt and pepper, to taste
4 cups cooked rice
8 ounces shrimp, peeled and deveined,optional. If using shrimp use only 2 chicken breasts halves
Simmer the chicken and sausage in chicken broth for 20 minutes. Add remaining ingredients, except rice and shrimp. Simmer for 15 minutes. Add shrimp and simmer another 3 to 5 minutes, or until shrimp are pink. Serve over rice.

*Note: You can use 1 can of regular diced tomatoes and add 2 teaspoons of Cajun seasoning mix, more or less to taste. Also if you cook your rice in chicken broth instead of water, it will be more flavorful.

This recipe is freezable. Freeze Jambalaya and rice in separate containers.

Reheating Instructions: Defrost in refrigerator overnight. Jambalaya: Microwave on high for 2 to 4 minutes, check for heat, if not hot enough, microwave in 1 minute increments,stirring, until heated through. On stovetop, transfer defrosted Jambalaya to saucepan and heat on low for 10 to 15 minutes. Rice: Add 1 to 2 teaspoons water and cover with a paper towel, microwave up to 5 minutes, stirring, until heated through.

Charleston, SC Crab Dip

QuiltersRecipes — Wed, 01 Apr 2009 22:30:00 GMT

Submitted by Laura Lindle

Two cans of crab meat, drained well
1/4 cup of grated sharp or extra sharp cheddar
Mayonnaise
Prepared horseradish
Salt and pepper

To the drained crab meat, add enough mayonnaise to make it moist. Mix in the cheese and add more mayonnaise if it’s needed. Add one to three teaspoons of horseradish, depending on how spicy you want it to be. It will taste stronger after it chills for a while. The amount of mayonnaise depends on how “wet” you want your dip to be, so it’s a matter of personal taste. Add salt and pepper to taste, mix well and chill for several hours. Serve with crackers.

Quilters' Recipes Blog : Seafood, Southern

Easy Jambalaya with Basmati Rice

Charleston, SC Crab Dip