What's for Dinner? Mardi Gras Jambalaya!

HAPPY MARDI GRAS!!  Ok, just when I said I am laying off the posts for a while, I decided I HAD to get one up for this great occasion.  Mardi Gras is huge in our household.  Sully is from New Orleans and usually we are down there for the festivities.  This year, because of a little thing like me giving birth, we had to miss it!  Boo.  But I couldn't resist making my favorite dish so we could have a little of New Orleans right here in good ole' NC.  My Mother-in-Law gave me this recipe.  She said someone gave it to her years ago and she was skeptical about it: it's so easy and isn't the "traditional" way of making it.  But I have to say, it is one of the best versions I've had and it really couldn't be much easier.  I hope you make this and toast to Mardi Gras and the best city in the world!  Enjoy!

Mardi Gras Jambalaya
Serves 4

1 lb smoked sausage (like Hillshire Farms Kielbasa), cut into 1-inch pieces

1 lb chicken breast, cut in bite-sized pieces and browned (does not need to be cooked through)

1 lb peeled, raw shrimp

1 can Campbell’s Beef Bouillon, no water added

1 can Campbell’s French Onion Soup, no water added

1 small can tomato sauce

1/2 stick butter, cut in pieces (I used Brummel and Brown spread and still tastes great!)

1 small chopped bell pepper

1/2 bunch chopped green onions

1/4 cup chopped parsley

1 1lb box Uncle Ben's rice uncooked

1 TBSP Creole seasoning

4 cloves garlic, minced

Now here is the best part--mix everything together in a bowl and bake covered with foil in 350 degree oven in a 9x13 casserole dish (or just a little larger if you have it) for 1 hour (test rice after this to make sure it is done).  Stir every 20 minutes…and that is it!

This can even be made way ahead of time and frozen if you need to before cooking, then thaw before baking. Don't overcook or it will dry out.

Happy Mardi Gras!!