I am not really sure if this should go into the Appetizer section or Main Dishes section, but since I know people do eat Jambalaya as a meal, I will include it here. Really you could make this into the main course but would probably have to double the recipe if serving more than one person. It also works as a great side dish.

I made this one day when I had two pork chops left over, and some Hoisin sauce that I never used in a rib recipe.

This is one of the easiest yet most rewarding recipes. I know I will probably get some grief here because I am using Jambalaya from a box, but hold your criticism until you try this recipe! I use Zatarain’s Jambalaya mix for this. Now trust me, I have been to New Orleans a couple times, Jambalaya is made differently depending on which block you eat it on. Use this brand so we are all starting from the same page. After you try this recipe, perhaps use your own Jambalaya recipe if you think it would taste better. Hoisin sauce can usually be found in most supermarkets or oriental groceries. It is the most ingredient in most oriental barbecue sauces.

Ingredients

1 8 OZ. box of Zatarain’s New Orleans Style Jambalaya Mix.- (More…)

One of my favorite recipes is Stuffed Mushrooms. There really is not an event where you can’t serve these! I have made this recipe for just about every occasion. Mind you, this is not a health food, but as a side dish who can it hurt?

There really is only two things that are a must in this recipe, first the mushrooms. The mushrooms need to be as fresh as possible and as large as possible. Your supermarket should have stuffing mushrooms in their vegetable isle. These are just basic white mushrooms but they are very large. They need to be as big as possible so they can fit the stuffing. You want them fresh so they do not fall apart or become mush when you cook them. DO NOT use canned mushrooms, it just will not work with this recipe.

Second, you need good hot Italian sausage. Not breakfast sausage, not Jimmy Deans, nor any sweet sausage. Preferably you should get the links. Although this recipe could be adopted using sweet Italian sausage, I cannot be held responsible for the taste. 🙂

This recipe is for two trays (15 X 10 casserole dishes)

Ingredients

1 pound of hot Italian sausage. The links are better. Remove the sausage from the skin.
1 large white onion – (More…)