Abbie Butcher

Jambalaya

Corn on the Cob

Glazed Lemon Bundt Cake

Jambalaya

1 pkg. (13.5 oz.) Johnsonville Andouille Sausage (cut into ¼ -inch slices)

8 oz. raw shrimp, peeled and deveined

8 oz. boneless, skinless chicken breast

2 tsp. Cajun Creole Seasoning

1 tsp. Olive Oil

1 box (8 oz.) Jambalaya Rice Mix

1 can (14.5) diced Tomatoes, drained and divided

1 tsp. Worcestershire Sauce

2 Tbs. Fresh Parsley, chopped

DIRECTIONS
1. In a bowl, combine sausage, shrimp and chicken with Cajun Creole seasoning; toss to coat

2. In a skillet, heat oil over medium heat.

3. Add sausage, shrimp and chicken, cooking and stirring until shrimp turn pink (3-5 mins).

4. In a saucepan, prepare rice mix according to package.

5. In addition, add ½ of tomatoes into rice.

6. After 12 minutes, add rest of tomatoes, Worcestershire sauce and parsley.

7. Continue to cook on low, covered, until liquid is absorbed and rice is tender. 

8. Add sausage, shrimp and chicken; stir till heated through. 

**Cooked corn on the cob served on the side.

Lemon Bundt Cake 

1 (18.25 oz.) pkg. Lemon Cake Mix

1 (3.4 oz.) pkg. Instant Lemon Pudding Mix

¾ C. Vegetable Oil

4 Eggs

1 C. Lemon-lime soda (carbonated)

DIRECTIONS

1. Preheat oven to 325 and grease 10-inch Bundt pan.

2. Combine cake mix and pudding mix, then stir in the oil in a large bowl. Beat in the eggs, one at a time, then stir in the lemon-lime soda.

3. Pour batter into pan. Bake for 35-40 mins. Allow to cool.

Glaze

2-3 Tbs. Lemon Juice

1 Tbs. Buttermilk

2 C. Powdered Sugar