Jambalaya Casserole

If you ordered pork from us I sure hope you got the Smoke Polish Kielbasas.

They are super yummy by themselves, but this week I was hankering for something a little bit more. So of course I Google smoked sausage recipes to see what ideas were out there. First there were plenty of potato and sausage casseroles, then were the cream of something soups and sausage, and then there was jambalaya. Ohh yum Jambalaya, but I didn’t feel like sitting over a kettle for hours. So I combined the tastes of a jambalaya with casserole formula.

Jambalaya Casserole

• 2 pounds Zweber Farms Smoke Polish Kelibahas
• 2 tablespoons Organic Valley butter
• small onion chopped
• 2 ribs celery chopped
• 2 large bell pepper chopped (I used one green and one red)
• 3 garlic cloves minced
• 1 package frozen corn
• 2 green onions chopped
• 1 large tomato chopped
• 1 cup long grain rice (do not use brown rice)
• 2 cups chicken stock
• 1 tablespoon Worcestershire sauce
• 1 tablespoon hot pepper sauce
• salt and pepper to taste

Melt butter in large pan, saute onion, celery and peppers until soft. Add garlic and saute for another minute.

Grease a 9×13 class casserole pan. Combine the rest of the ingredients and mix (be careful not to spill). If you want, mix in another large bowl first, but I didn’t want another dish to clean.

Cover and bake at 375 for 40-50 minutes. The rice should be soft and most of the broth absorbed.

Tim and I both loved this dish. The boys did not (they are in a phase where they cannot have rice mixed with other food items). Tim and I both like hot foods, so if you are a more mild type, decrease the hot sauce.   With all the veggies right in the dish, I just served the jambalaya with a cold glass of Organic Valley milk.

Hope you enjoy! What would you have served this dish with?

~Emily

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