Jambalaya Rice Casserole Recipe

Jambalaya is one of the most celebrated foods on Louisiana menus. The spicy concoction makes an appearance at virtually every festival in South Louisiana—especially the Jambalaya Festival in Gonzales, west of New Orleans, which calls itself the Jambalaya Capital of the World.

1 package 1 - 8 oz. carton 1 - 8 oz. carton 1 cup 1/2 pound

Zatarains Jambalaya Rice Mix cottage cheese sour cream grated chedder cheese cooked shrimp

Oven Temp: 300° Recipe Cooking Time: 30 minutes Pan Type: baking dish

Jambalaya Rice Casserole Directions Preheat Oven. Make Jambalaya rice mix as directed (leaving out the meat). Remove rice from oven and while still warm stir in the shrimp. Mix cottage cheese and sour cream together in a medium bowl. Layer cooked Jambalaya and shrimp with cottage cheese mixture and grated chedder cheese. (at least 2 layers) Heat in prepared oven for about 1/2 an hour. (Do not let it dry out) Recipe Serves: 4 **Double this recipe for a quick and delicious potluck dish. Thanks Linda for the wonderful recipe.

Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!