Rice Cooker Jambalaya

Prep Time: 10-15 minutes

Cook Time: 45-60 minutes

Serving Size: 6-10

4 lbs. Smoked Sausage, sliced

2 oz. (4 tbsp.) Italian Dressing

½ oz. (1 tbsp.) Season-All

2 can Swanson’s 14 oz. Beef broth and 2 tbs. Better than Bullion Chicken Base

½  small can Cream of Chicken and Celery

1 oz. (by volume) dehydrated Onion Flakes 

½ oz. (by volume) dehydrated Bell Pepper Flakes

1 tsp. Garlic Powder

1 tbsp. (½ oz.) Tabasco Chipotle Sauce 

1 tbsp. (½ oz.)   Paprika 

2 tbsp. (1 oz.) Kitchen Bouquet

1 lb. (2 cups) parboiled or long grain Rice 

Mix sausage in Italian Dressing and coat with Season-All and set aside (keep cool/cold)

Add broth to cooker and stir in chicken base. Add rice and onion/bell pepper flakes. Mix everything together along with Cream of Chicken and Celery.

Add Tabasco or cayenne. Add Paprika, garlic powder and Kitchen Bouquet. Add meat and stir around one last time.

Place the lid on rice cooker and turn on (cook). Let rice steam out till cooker chimes and sets itself to warm. Reset to cook (full on) and hold button for 1 min. Eventually will re-chime and turn itself back to warm. Initially let the cover stay on for 15-20 minutes.

Check rice and scrape sides into the bottom. Once rice is done, Turn off and let sit covered 5-10 minutes before serving.

You can also use pork and/or chicken, alone or in any combination, but you must brown and pre-cook in skillet abut 15-20 min.

Feeling adventurous? Replace onion/pepper flakes with > Sauté 1 med. onion, 1 bell pepper and 1 can Rotel Diced Chili Tomatoes in skillet and add in at beginning. .

  

Submitted By: Tony Guidry, EMT-Paramedic

Louisiana, USA

Magnificent Magnalite Gumbo

Prep time: 15 minutes

Cook Time: 4 hours

Serving Size: 16-20 

8 lbs. halved skinless boneless Chicken Thigh fillets, pre-seasoned with 1 oz. Season-All & marinated in 4 oz. Italian Dressing and 4 oz. Lea and Perrins Worcestershire Sauce

2 lb. sliced Conecuh Hickory Smoked Sausage

1 lb. Andouille Sausage sliced ½ moons (if unavailable use another lb. of smoked sausage)

1 lb. Smoked Turkey Necks or smoked Pork Tasso 

4 cans Swanson garlic seasoned chicken broth

4 chicken bullion cubes 

2 lb. PictSweet Blend or Cajun Holy Trinity of onion, bell pepper and shallots 

2 oz. Tabasco Chipotle hot sauce

1 gal. Water

Salt and/or more Season-All, to taste

2 oz. (by volume) parsley flakes

2 cups Flour

2 cups Oil

Coat deep Magnalite pot with a little cooking oil or PAM and preheat slightly. Brown chicken @ med. heat.  Remove chicken and set aside. 

Brown smoked sausage then remove and set aside.

Sauté onion blend @ med/low heat till caramelized. Add broth, bullion and Tabasco along with andouille and turkey necks. Bring to a low simmer while making Roux separately. 

In a separate shallow Magnalite pot make Roux of 2 cups ea. flour and oil.                          

Add ½ gal. water to stock pot and @ med/high heat bring to soft boil then reduce to med/low. Add Roux/base to gumbo. Add salt and further seasoning as needed. If needed, add water (4 oz. at a time) for desired thickness, consistency, color and taste.

Return sausage to gumbo and continue cooking on med/low.

About 1 hour later add chicken (about 1 hr. before finish) and cut down to low heat. Add (float) parsley flakes, don’t stir in.

If Filé is used add very little at very end and preferably in the actual served bowl of gumbo. WARNING: If unsure or not familiar with Filé, DON’T use.

Submitted By: Tony Guidry, EMT-Paramedic

Louisiana, USA

Mulligan Stew

Prep Time: 20 minutes

Cook Time: 3 hours

Serving Size: 8 Quarts

3 lbs. Pork stew meat or diced Boston Butt

Roux (see directions):1 cup each flour and Vegetable or Canola cooking oil)

Cajun Trinity (diced): 2 large onions, 1 bell pepper and 1 stalk of celery

1 handful chopped Shallots (green onions/scallions) 

10 oz. can Rotel Diced Chili Tomatoes 

6 oz. can Mushroom pieces and stems

5 oz. can Cream of Mushroom

6 oz. Worcestershire

3 oz. Italian dressing

2 tbsp (1oz.) Tabasco Chipotle Sauce 

2 packs McCormick Beef Stew Mix

1 tablespoon Morton Season-All

8 oz. water

14 oz. beef broth

15 oz. can Early Potatoes (drained and sliced/cubed)

4 oz. baby carrots (leave whole)

8 oz. jar small Cocktail Onions (drained and rinsed)

Marinate diced pork in Worcestershire and Italian dressing and lightly coat with Season-All, set aside in refrigerator. If possible do this 1-2 hr. ahead or even better the night before you begin to cook.

Mix oil and flour in heavy bottom s/s or Magnalite (cast alum.) pot; if you omit the potatoes (or substitute with turnips) you can also use cured cast iron.

Begin heating on med/low fire to brown Roux to a dark chocolate color.

WARNING: Do not rush this or Roux will burn. Any burning/scorching and you must discard and start over. As it darkens you may lower heat.

Blend in Trinity and sauté 15 min.

Add in pork. Stir around till pork is lightly browned. 

Option: You may instead brown pork separate in a skillet then add in to main pot at this point. 

Important: Don’t Panic!!  It will look like a gooey mess. Add broth and keep stirring at med. heat and it will thin it out after about 5 min.

Pre-dissolve Stew Mix in boiling water then stir in. Add in Rotel and Cream of Mushroom. Now it will be perfect consistency, texture and color.

*Add in all remaining ingredients, cover and simmer on very low 2-3 hrs. stirring every 10-15 min. If any sticking, add a couple of ounces of water.

TIP: Have errands to run and too busy to keep checking on it? Then try this; > At point * dump everything into a crock pot, set on “LOW”, and forget about it for the rest of the day. It will be ready when you are. 

Serve over hot, steaming, cooked rice with halved peeled boiled eggs.

Submitted By: Tony Guidry, EMT-Paramedic

Louisiana, USA

Josh’s Crawfish Fettucini

Prep Time: 20 minutes

Cook Time: 1 hour

Serving Size: 20 people

6 lbs. peeled Crawfish Tails

4 sticks Butter

1 1/2 quarts Half and Half

1 large block of Velveeta Cheese

2 Containers of Fresh Chopped Seasoning (May be substituted with 2 medium Onions, 1 large Bell Pepper, and 1/2 cup of Green Onions

1 can of Rotel Tomatoes

1 tablespoon Garlic, minced

1/2 cup Olive Oil

6-7 12 oz. bags of extra broad Egg Noodles

3-4 large Bay Leaves

1/4 cup Cajun seasoning (Tony Chachere's)

1 - 1 1/2 cups Parmesan Cheese

Sauteé fresh seasonings and garlic in butter until onions are clear. Add crawfish, Rotel, cajun seasoning, and bay leaves and cook approximately 30 minutes on medium heat. 

Add half and half and cook on low (DO NOT BOIL, MILK WILL SCORCH). Cut Velveeta into chunks and add. Cook on low until all cheese melts. Allow entire mixture to simmer, stirring occasionally to prevent sticking.

Boil pasta in large stock pot with olive oil. Drain, do not rinse. Add pasta to sauce a little at a time to mix pasta and sauce.  Add Parmesan cheese to mixture to absorb some of the liquid. 

Leave mixture somewhat juicy and let set for approximately 30 minutes. Mixture will "tighten up.” 

Enjoy! 

Submitted By: Josh Falgoust, EMT-Paramedic

Lousiana, USA

Portuguese Codfish “Bacalhau”

Prep Time: 45 minutes (plus 2 days to soak fish)

Cook Time: 1 hour 

2 packages of boneless Salt Cod

1 Onion, minced

3-4 fresh Garlic Cloves, minced

2-4 tablespoons Red hot chopped Pepper (found in Ethnic food aisle)

2 cans Goya Tomato Sauce

2 packets of Goya Con Azafran

2 small cans Goya Chick Peas, drained

1 can of Black Olives, pitted and drained

1 can of green Olives, drained

Portuguese Olive Oil

2-3 Potatoes

Fresh Parsley, for sprinkling

Place cod fish in large bowl of water in refrigerator.  Change water twice a day for 2 days. 

On third day Preheat oven to 350 degrees,

Boil cod in pot of clean water until cooked.  Drain in colander, let cool.

Peel and slice thin enough potatoes to cover the bottom of a 9X12 baking dish and place in dish, drizzle with Portugese olive oil.

Break up fish into large bowl. Add 4 tbsp. fresh minced onion, 3-4 cloves fresh minced garlic, 2-4 tbsp. of crushed red pepper, tomato sauce, chick peas drained, and goya con azafran packets.  Add more of the oil and mix together until moist.  

Place in baking dish on top of potatoes. Sprinkle with fresh chopped parsley.  Cover with foil and bake for 1 hr. or until potatoes are cooked through.  

Remove from oven and top with the black and green olives.

Enjoy!!! 

Submitted By: Jenny Lawrence, SLH

Massachusetts, USA

Lonnie’s TwoDat Chili

Prep Time: 20 minutes

Cook Time: 6 to 8 hours in slow cooker

1 lb. very lean ground Meat

1 lb. Stew Meat

1 smal Onion, chopped 

4 oz. can diced Green Chiles

14.5 oz can Diced Tomatoes

14.5 oz can Red Beans (drained)

14.5 oz can Pinto Beans (drained)

8 oz can Tomato Sauce

1 stalk Celery, diced

2 tablespoons Chili Powder

1/2 tablespoon Cumin

1 teaspoon Salt

1 teaspoon Black Pepper

1/4 teaspoon Red Pepper 

1/4 teaspoon Garlic Powder

1 cup Water

*variations: substitute chicken for stew meat, or beer for water

It’s called TwoDat because you have to go back for seconds!

Brown the meat in a sauce pan then rinse under hot water in a spaghetti strainer to drain off the fat.  

Put all of the ingredients into a crockpot, set on low.  Go run a few calls for about 6 or 8 hours and come back to the station and enjoy over corn chips or a baked potato!

Submitted By: Lonnie Hotard, EMT-Paramedic

Louisiana, USA