Veg-All Casserole and Rice Dressing Jambalaya


Mary and I participated in “Allons Souper à Lourdes”, a food tasting event, at Our Lady of Lourdes Catholic Church in Eggbend (the church we attend). It was the fifth time we cooked for this culinary gathering of locals and visitors.

So, to keep you in the loop, we would like to share the recipes that we prepared. These side dish recipes will serve 12 to 15. We made multiple recipes to accommodate the 200 two-ounce portions required. Imagine walking in to 18 food sampling stations then turning the corner to a dessert table of approximately 20 desserts to select from!

Veg-All Casserole by Michael and Mary Guillory

3 (14.5 Oz) Cans Veg-All, Drained
1 (14.5 Oz) Can Sweet Kernel Corn, Drained
1 Cup Hellman’s Mayonnaise
1 Cup Chopped Onions
1 Cup Shredded Cheddar Cheese
1 Teaspoon Garlic Powder
½ Tablespoon Cajun Seasoning
1 Container French Fried Onion Rings (for topping)

Preheat oven to 375 degrees. Mix together all ingredients except for onion rings. Place in well greased 13 X 9 casserole dish or foil pan. Cover with aluminum foil and bake for 40 minutes or until mixture begins to bubble. Remove foil and top with French fried onion rings and bake for additional 3 minutes or until onion rings are toasted. Optional: Add additional cheese and seasoning to suit taste.

Rice Dressing Jambalaya by Helen and Wilbert Carmouche

1 Pound Ground Pork
1 Pound Ground Turkey
1 Pound Smoked Sausage, Sliced into 1/4 Inch Quarters
10 Cups Cooked Rice
1 Onion, Chopped
1 Bell Pepper, Chopped
3 Tablespoons Olive Oil
Green Onions, Chopped (about 10)

Brown ground pork and turkey in olive oil in a heavy pot. Add sausage and continue to brown, adding onion and bell pepper, continuing the browning process. When onion and bell pepper are halfway done, add water, salt, pepper, Tony’s to taste and simmer (you may add a little Kitchen Bouquet to add a little brown color to mixture). When you have simmered to enough gravy, turn heat down to warm and stir in 10 cups cooked rice stirring after every cup. Fold in green onions, turn fire off and cover tightly until ready to serve.