Jambalaya Casserole

Here is a great recipe that tastes like you have slaved all day! Enjoy!

Jambalaya Casserole

2 pounds raw peeled and deveined shrimp-I buy the frozen stuff at Wally World when it is on sale!
1 pound polish or smoked sausage (Hillshire Farms)
1 bell pepper, chopped
1 bunch green onions, chopped
4 stalks celery, chopped
1 can mild Rotel tomatoes and chilies
1 can French Onion Soup
1 can Cream of Mushroom soup
2 cups long grain rice, like Mahatma’s, Zatarain’s or Uncle Ben’s
1 ½ sticks butter

Makes 1 9x13-inch casserole

Preheat oven to 350. Sauté the vegetables in butter until they are soft. Add rice and cook until light golden brown. Cut sausage and bake sausage in preheated oven for 10 to 15 minutes. Pat sausage with a paper towel. Add soups and Rotel. Add sausage and shrimp. Stir to mix. Pour into casserole dish. Bake covered at 350 degrees for 1 hour.

After we had a boo-boo cooking this for Bunco, Stephanie, the hostess, and I discovered that if you allow the casserole to sit at 1 hour and then bake it at 375 for 45 minutes, it is perfect!!!

Note: You may need to add chicken broth, if the casserole seems a little dry.