Updated: Jan 21
Our get-dressed-up fancy Christmas Eve dinner entrée varies from year to year. I have made and served very traditional gumbo several previous years and it is always a favorite. I ran across a “gumbo casserole” recipe and thought it sounded wonderful. Then, I remembered a sausage rice side dish that I’ve served several times and thought...I think these two items may work really well together.
Instead of adding the pasta to the “gumbo casserole”, I served it over the “ravishing rice”. It was a hit and my family let me know it was the best Christmas Eve entree’ ever. Can’t beat that praise!
Pay close attention to the modifications list below each recipe in order to combine these two dishes. Each dish made by the original recipe is fabulous on its own.
Ravishing Rice with Sausage
1 Pound Sausage (I prefer Jimmy Dean’s Hot)
5 Cups Water
1 Cup Raw Long-Grain White Rice
2 Pkgs Dry Chicken Noodle Soup Mix
from a 4.2 Ounce Box
1 Cup Chopped Onion
1 Large Green Bell Pepper, Chopped
1 Cup Finely Chopped Celery
1/4 Cup Butter
1/2 Teaspoon The Lady’s Seasoned Salt
1 Teaspoon The Lady’s House Seasoning
1/4 Cup Chopped Fresh Parsley
1/4 Cup Slivered Almonds
1/4 Teaspoon Paprika
Preheat oven to 350º. Crumble the sausage and cook in a skillet over medium heat until nicely browned; drain well and set aside (JD sausage had no residual grease to drain). In a large, heavy pot, bring the water to boil, add the rice and soup mix and cook for 10 minutes, stirring occasionally. Add the sausage, onion, bell pepper, celery, butter, seasonings and parsley. Pour into a greased 2 quart casserole, top with almonds and sprinkle with paprika. Bake for 40-50 minutes, or until all liquid is absorbed. Serves 10-12
Paula Deen’s Kitchen Classics (2005)
-The Lady’s Seasoned Salt (I used Kroger Brand Seasoned Salt)
-The Lady’s House Seasoning (I used 4-5 grinds of Salt, ½ Teaspoon of Black Pepper and ½ Teaspoon of Garlic Powder)
I baked in a large, shallow Le Creuset and served it right from the baking dish.
Gumbo Casserole with Creamed Garlic Shrimp
A rich brown roux and the signature Cajun culinary trinity (onion, bell pepper and celery) provide authentic flavors for this hearty dish. It is best served hot from the oven.
2 Pounds Unpeeled, Medium Size Fresh Shrimp
1 Tablespoon Creole Seasoning (Tony Chachere’s)
2 Tablespoons Bacon Drippings
3 Tablespoons All Purpose Four
1 Tablespoon Vegetable Oil (or Canola)
1/3 Cup Finely Chopped Onion
1/3 Cup Finely Chopped Green Bell Pepper (I used green & red)
1/3 Cup Finely Chopped Celery
2 Garlic Cloves, Minced
1 Teaspoon Dried Thyme
1 Teaspoon Dried Oregan
3/4 Teaspoon Salt
1/2 Teaspoon Pepper
4 Green Onions Chopped (including stems)
1/2 Cup Chicken Broth
2 Cups Heavy Whipping Cream
1 Pound Uncooked Spaghetti, broken in half and cooked according to package directions
1 Cup Freshly Grated Parmesan Cheese
Peel and Devein shrimp. Combine shrimp and Creole seasoning in a medium bowl; set aside.
Cook bacon drippings, flour and oil in a large skillet (I strongly suggest an iron skillet) over medium heat, whisking constantly for 20 to 25 minutes or until the dark brown color of a pecan shell. Add 1/3 cup of onion and next 3 ingredients; cook 5 minutes or until tender. Add thyme and next three ingredients; cook one minute, stirring constantly. Add shrimp and 4 green onions; cook over medium-high heat 3 minutes or until shrimp are almost done; transfer to a large bowl.
Add broth to skillet, scraping bottom of skillet to loosen browned bits. Add whipping cream. Bring to a boil over medium-high heat; reduce heat and simmer 6 minutes. Add to shrimp. Stir in cooked pasta; toss well to combine. Pour into lightly greased 13” x 9” baking dish. Sprinkle with Parmesan cheese.
Bake uncovered at 350º for 20 minutes or until thoroughly heated. Serves 8
Christmas with Southern Living 2006
-Delete Pasta (I served over the Ravishing Rice)
-Reduce Heavy Whipping Cream to 1½ Cups (Gumbo needs to be a little thicker to ladle over rice)
Again, I baked in a large, shallow Le Creuset and served it right from the baking dish.