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Print This Jambalaya Rice Caserole Recipe

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.

Jambalaya Rice Image

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