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Jambalaya with Key Lime Pie
by Jes Mostek
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  You'll want to make the pie and combine the ingredients for the jambalaya the night before or in the morning.

Speedy Meal Method (serves 4):
Omit the Jambalaya Recipe and buy
- 1 box of Jambalaya mix
- 1 green pepper

Jambalaya on the Stove or in the Crock Pot
by Jes Mostek
serves: 10

(1 rating)
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  Authentic Jambalaya can be time-consuming. This recipe offers two time-saving ways to make the Louisina favorite. So now you can either be 30 minutes from dinner or you can prep in the morning and have that mouth-watering Jambalaya flavor hit you right in the nose when you walk in the door after a long day!

Rice Recipes freeze remarkably well, so you can just put the left-overs in plastic containers in the freezer and you'll have a meal for later already made! Or if you're not a big fan of left-overs, you could always invite the rest of your kid's sports team over for a meal they're sure to scarf down!
  1 1/2 c.   rice
  3 1/4 c.   chicken stock
  1 clove   garlic, minced (or tsp. garlic powder)
  1/8 tsp.   chili powder
  1/8 tsp.   cayenne powder
  1/8 tsp.   white pepper
  1/8 tsp.   black pepper
  1/2 tsp.   salt
  1 (6 oz) can   can tomato paste
  3   sausages (Andouille, Polish, or Brats)
  1 lb.   chicken
  1 c.   ham, diced
  1 lb.   shrimp, peeled & deveined (optional)
  1 (14.5 oz.) can   diced tomatoes
  1   green pepper, diced
  1/2 c.   celery, chopped
  1/2 c.   onion, diced
  2 T.   olive oil
  Burner instructions:

Combine rice, chicken stock, garlic, chili powder, cayenne, white, and black peppers, and the salt in a medium to large sauce pan. Bring to a boil, reduce to a simmer, cover, and cook for 20 minutes.

Meanwhile, in a large frying pan, cook the chicken followed by the sausage and the (optional) shrimp if it is not already cooked. Heat the diced ham.

In a third pan, sautee the celery, green pepper, and onion in olive oil.

When the rice is done, mix in the tomatoes (you can choose to drain the tomoatoes or not depending on how much liquid you like in your dish) and tomato paste. Then mix in the meats and vegetables. Serve hot.


Crockpot instructions:

Pour rice into crock pot. In a medium sauce pan, combine chicken stock and tomato paste. Heat mixture to boiling. Pour over rice. Add spices and stir. Add green pepper and celery. Stir again. Cover the rice with the meats, but do NOT mix them into the rice at this point (anything raw should go nearer to the edge). Top with diced tomatoes (do not drain). Cook on low for 6-8 hours. Mix well before serving.
  • Crock Pot Cooking
  • Ethnic Foods
  • Fall/Winter
  • Low Fat
  • Main Dishes
  • Pasta/Rice/Potatoes
  • Quick & Easy
  • Spring/Summer
  • Wheat Gluten Free
Key Lime Pie
by Jes Mostek
serves: 8
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  This recipe was developed by a group of WW2 cooks on a military base in Florida who found themselves all but swimming in a surplus of sweeted condensed milk-- lucky for us they found such a delicious way to use it up!

Using fresh limes will make all the difference in this recipe. You'll need 2-3 limes for 1/2 c. juice.
  1 c.   graham cracker crumbs
  1/2 tsp.   cinnamon (optional)
  1/4 c.   butter, melted
  2 T.   granulated sugar
  4   egg yolks
  1 (14 oz.) can   sweetened condensed milk
  6 drops   green food color
  1/2 c.   lime juice
    lime zest (finely grated peel, just the green part)
    sweetened whipped cream
  Preheat oven to 350 degrees F.

In a mixing bowl, combine graham cracker crumbs with cinnamon, sugar, and melted butter. Press into the bottom of an ungreased pie tin. Use the bottom of a flat-bottomed measuring cup to flatten the crust on the bottom of the pan and push it up the sides. Bake the crust for 10 minutes (while you mix up the filling).

Beat the egg yolks until thick and lemon-colored. Add the condensed milk. Whisk to combine. Mix in the food coloring, and finally add the lime juice and zest.

Pour the filling into the prepared crust. Bake 12 minutes (do not over-bake!).

Chill pie in the refrigerator at least 4 hours. Serve with whipped cream.

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