I love the classic dishes of New Orleans cuisine. I have posted other recipes that channel creole flavors, and this jambalaya is another recipe that you have to try and then add it to your collection. It's so easy to make and just so good.
The stuffed baked mushrooms were actually a happy accident that got produced in my kitchen tonight. Ingredients that have bold flavors are among my favorites to experiment with. Since I had these beautiful baby portobello mushrooms in my fridge, with leftover chipotle peppers from the smoky chipotle chicken and cheddar wontons, and sausage left over from the sausage ravioli bake and I had to do something with them. So, why not throw them all in a bowl w some cream cheese and hope for the best?
I think the food fairies watch out for me because I rarely make a dish that isn't delicious.
Chipotle Sausage Stuffed Mushrooms
Ingredients
Large carton (about 24 caps) of baby portobello mushrooms, washed, stems removed
8oz cream cheese, room temperature
1 tbsp chipotle pepper in adobo, minced
2 tbsp sour cream
2 tbsp dried minced onion
1/2 lb mild ground pork sausage, cooked through
1/2+ cup Panko bread crumbs
2 tbsp butter or margarine
1 tsp finely minced fresh parsley
Directions
1. Preheat oven to 375°F. Dry mushrooms w a paper towel and place them rounded side down on a baking sheet.
2. In a skillet over medium heat, cook the sausage until cooked through. Remove from heat and let cool slightly.
3. In a medium bowl, beat the cream cheese, chipotle pepper, sour cream, and dried minced onion until light and fluffy, 5-7 minutes. In a small microwaveable dish, melt the butter. Add the panko bread crumbs and parsley to the butter. Mix to thoroughly coat.
4. Spoon just enough cream cheese mixture to fill each mushroom cap. Dip mushroom, cream cheese side down, into the bowl of buttered panko crumbs. Remove excess crumbs before replacing mushroom bavk on the baking sheet.
5. Bake mushrooms on a rack in the middle of the oven for 13-15 minutes and broil on high 2 minutes, or until bread crumbs are evenly browned. Serve immediately.
And onward to the classic New Orleans dish...
Andouille and Chicken Jambalaya!
Ingredients
3 tbsp Blackening Seasoning
1 large red onion, chopped
1 large green peppers, chopped
1 large red pepper, chopped
1 celery ribs, chopped
4 garlic cloves, minced
12 oz fully cooked andouille sausage, cut into ½-inch slices
1 large boneless skinless chicken breast, cubed
3 cups chicken broth
1 portioned bag (3 servings) instant long grain rice, cooked
1 can diced tomatoes, in tomato juice
1 tbsp worcestershire
2 tbsp minced fresh parsley (for garnish)
1 tablespoon hot pepper sauce (optional)
tsp salt
pepper
Olive oil
Directions
1. Pour 3 cups of chicken broth into a large 8 qt stock pot and turn on to medium heat on the stove. In a large skillet, sauté onions, peppers, celery and garlic in olive oil until crisp-tender, about 5 minutes. Season with salt and pepper. Pour sautéed veggies into broth. Add the canned tomatoes and worcestershire.
2. Cube chicken breast and sausage and coat with the blackening seasoning. In that same large skillet used to cook the veggies, cook the meat mixture in 2 tbsp olive oil until chicken is cooked through, about 7-8 minutes, stirring occasionally. When cooked, add the mixture into stock pot with all the veggies.
3. Open the portioned bag of instant rice and add it to the stock pot, making sure to thoroughly saturate the rice in the liquid. Reduce heat, cover and simmer 10 minutes or until rice is done. Serve hot. Garnish with parsley and/or hot pepper sauce if desired.
Serves 6-8
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