Friday, February 25, 2005

Camp Creole Casserole

Camp Creole Casserole

1/2 to 3/4 pound bratwurst or sausage cut into 3 big pieces.
1 to 2 cups of cooked cubed ham
1 package red beans and rice mix (I used Zaterains, lower sodium).
1 can chicken broth plus water to bring it up to 3 cups
1 tablespoon butter or bacon fat
1/4 teaspoon red chipotle pepper (I used Penzeys)
large pinch of dried red pepper
large handful of corn (about 1/2 can)
large handful of hominy (about 1/2 can) save the rest to toss into some soup.
1/2 jar pickled jalapenos drained and chopped
1 1/2 cups shredded cheddar
1 large snack size bag Fritos (about 1 to 1 and 1/2 cups roughly crushed).

Prepare rice mix as directed using liquid/broth mixture.

While it cooks saute up the sausage and ham in the bacon grease, oil or butter until starting to brown. Add a cup or so of water to the pan (watch for splatter) place lid on and let it finishing cooking by steam. Remove from pan and chop sausage into 1/4 inch slices.

Put corn/hominy/jalapeno peppers in a bowl. Sprinkle with chipotle and red pepper.

When rice is done, rather than remove from heat and let it sit, stir in meat (rice may still have a tiny bit of liquid remaining, the sauce will help coat the meat) and layer in a large Pyrex or a cast iron dutch oven as follows.
Rice/Meat Mixture
handful of corn/peppers
handful of cheese
rice/meat mixture
rice meat mixture

Cook over medium heat or in a dutch oven or at home in a 350 oven until bubbly around the edges and heated throughout. (everything is pretty much cooked, you are just heating and blending the flavors)
This EASILY doubles for a crowd. Just use more layers. and cook an extra 10 minutes.

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