St. James Ladies Club Rummage Sale & Food Bazaar Recipes

Jamin’ Jambalaya
4 tablespoons butter
1 medium onion, finely chopped
6 green onions, finely chopped
1 pound fresh mushrooms, chopped
1 medium green pepper, finely diced
8 ounces frozen cooked shrimp, thawed, tails removed and chopped
6 cups water
1 tablespoon vegetable oil
2 boxes Zatarain’s New Orleans Style Jambalaya Mix
8 ounces kielbasa, sliced
1 can of diced tomatoes
In a large skillet, sauté in butter the onions, mushrooms, bell pepper and shrimp over low heat for about 15 minutes.
In a large soup pot, bring water and vegetable oil to a boil. Add the boxes of Zatarain’s and the kielbasa sausage, cover and cook on low for about 10 minutes. Add the sautéed vegetable/shrimp mixture to the Zatarain’s mixture, along with the can of diced tomatoes. Cover and continue cooking on low for another 15 minutes or until the rice is soft and cooked through. Do not overcook.

Sour Cream Chicken Enchiladas
1 (8-ounce) package shredded Pepper Jack Cheese
1 (8-ounce) package shredded Mexican Style Cheddar Jack Cheese
21⁄2 cups cooked, diced chicken, divided
1 (10 count) package 8-inch flour tortillas
1⁄2 medium onion, diced
4 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups chicken stock
1 cup sour cream
1 small can chopped green chilies
1⁄4 teaspoon black pepper
Combine and stir the two shredded cheeses together.
Place about 1⁄4 cup of chicken and to 3 tablespoons of shredded cheese on each tortilla. (Be sure to reserve about 1⁄3 of the cheese for the topping.) Roll up the tortillas and line them up in a greased aluminum pan.
In large skillet, sauté the onions in butter. Add flour and stir together, making sure it is smooth and hot. Add chicken stock and cook on medium heat, stirring until sauce is thickened, about 5 to 10 minutes. Add sour cream, chilies and pepper. Stir until blended and heated thoroughly.
Pour sauce over tortillas and sprinkle the rest of the cheese on top. Bake at 350 degrees for 45to 55 minutes, until hot and bubbly.

Loaded Potato Soup
1 (28-ounce) package frozen shredded hashbrown potatoes
1 cup sliced frozen carrots
4 cups water
2 chicken bouillon cubes
1 pound bacon, cooked and crumbled
2 cups sour cream
2 cups whole milk
1 stick butter
8 ounces Velveeta cheese, cubed
1 teaspoon salt
1⁄2 teaspoon pepper
In a large Dutch oven, combine potatoes, carrots, water, and bouillon. Bring to a boil and cook, covered, for 10 minutes. Add bacon, sour cream, milk, butter, Velveeta, salt and pepper. Stir until smooth. Cook over medium-low heat until all ingredients are hot and smooth.

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