Cajun Scallops
Cajun Scallops
1 pound bay scallops
1/2 cup (1 stick) butter, softened
1/4 cup Cajun spice
Preheat oven to 350 degrees F.
Put butter into a 13 x 9-inch baking dish. Spread scallops evenly in dish, then sprinkle with Cajun spice. Bake for 5 minutes – NO LONGER.
Louisiana Hot Beans
Louisiana Hot Beans
2 cans pork and beans
1 bottle barbecue sauce
1 pound Louisiana hot sausage (or hot Jimmy Dean)
Cook sausage and drain beans. Mix beans, sausage and barbecue sauce in a 9 x 13-inch pan. Bake at 300 degrees to 350 degrees F for 30 to 60 minutes, the longer the better.
Baked Shrimp Creole
Baked Shrimp Creole
Posted by Cookin Dad at recipegoldmine.com May 17, 2001
Source: Mary in Las Vegas Member posted 02-28-2001 07:27 AM
Bayou Lacombe Soft Shell Crab Po-Boy
Bayou Lacombe Soft Shell Crab Po-Boy
Source: Bayou Lacombe Crab Festival – Louisiana Cookbook
Soft shell crabs
Lettuce
Peanut oil
All-purpose flour
Cayenne pepper
Salt and pepper to taste
Po-boy bread or French bread
Mayonnaise
Clean soft shell crabs. Mix flour, salt and peppers. Powder crabs with flour mixture and fry in peanut oil until golden. Drain crabs on paper towels. Make po-boy with crabs and mayonnaise.
Cajun Chicken Pasta
Cajun Chicken Pasta
Posted by JBic01 at recipegoldmine.com 4/29/02 6:56:43 am
2 boneless chicken breasts, cut into thin strips
2 teaspoons Cajun seasoning
2 tablespoon butter
8 slices each green and red pepper
4 large mushrooms sliced
1 green onion sliced
1 to 2 cups heavy cream
1/4 teaspoon each basil, lemon pepper and salt
1/8 teaspoon each pepper and garlic powder
4 ounces linguine, cooked and drained
Freshly shredded parmesan cheese
Place chicken and seasoning in bowl and turn to coat. Saut?hicken in butter for 5-7 minutes. Add vegetables and cook 2-3 more minutes. Reduce heat, add cream and seasonings. Heat thoroughly, do not boil. Add linguine and toss. Sprinkle with parmesan cheese.
Andouille Sausage
Andouille Sausage
1 boneless pork butt, ground (about 5 pounds)
1/2 cup Rustic Rub
1 1/2 teaspoons chili powder
1/2 cup paprika
1 1/2 teaspoons file powder
3 teaspoons freshly ground black pepper
1 teaspoon cumin
1 1/2 teaspoons crushed red pepper
2 teaspoons garlic powder
2 teaspoons salt
1/2 cup chopped garlic
Mix all ingredients together. Refrigerate 24 hours. Make patties or whatever you need with the mixture.
Rustic Rub
8 tablespoons paprika
3 tablespoons cayenne
5 tablespoons ground black pepper
6 tablespoons garlic powder
3 tablespoons onion powder
6 tablespoons salt
2 1/2 tablespoons dried oregano
2 1/2 tablespoons dried thyme
Combine all the ingredients in a mixing bowl. Blend well. Can be stored in an airtight container in your spice cabinet for up to 3 months.
Divide into five parts (one pound each) and freeze.
Cajun Lemon Sweet Dough Pies
Cajun Lemon Sweet Dough Pies
Source: Gourmet, June 1996
Sweet Dough
5 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/4 cup vegetable shortening
1 1/2 cups granulated sugar
2 large eggs
2/3 cup milk
1 teaspoon vanilla extract
Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1/2 cup water
1/4 cup milk
2 large egg yolks
2 teaspoon unsalted butter
1/4 cup fresh lemon juice
1 teaspoon lemon zest. grated
Make sweet dough: Into a bowl sift together flour, baking powder, and salt. In bowl of a standing electric mixer beat butter, shortening, and sugar until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition, and beat in milk and vanilla extract (batter will appear curdled). With mixer on low speed beat in flour mixture, a little at a time, until it forms a dough. Halve dough and form each piece into a disk. Chill dough, wrapped in plastic wrap, until firm, about 3 hours.
Cut twenty-four 6-inch squares of wax paper. Roll out 1 piece of dough between 2 sheets of plastic wrap into 12-inch round (about 1/8 inch thick). Cut out 6 rounds with a 5-inch round cutter, sandwiching each round between 2 squares of wax paper, and stack on a baking sheet. If dough becomes to soft to work with, transfer it to a baking sheet and chill until firm. Roll out and cut remaining piece of dough in same manner, sandwiching rounds between remaining squares of wax paper, and stack on baking sheet. Chill rounds until firm and wrap each stack carefully with plastic wrap to prevent drying. Dough may be made 1 day ahead and chilled.
Make filling: In a heavy saucepan whisk together sugar, cornstarch, and salt and gradually whisk in water and milk until cornstarch is dissolved. In a bowl whisk together yolks. Cook milk mixture over moderate heat, whisking, until it comes to a boil. Gradually whisk about 1/2 cup hot milk mixture into yolks and whisk yolk mixture into remaining hot milk mixture. Bring custard to a slow boil, whisking, 1 minute. Remove pan from heat and whisk in butter, lemon juice, and zest until butter is melted. Cover surface of filling with plastic wrap. Filling may be made 1 day ahead and chilled. Do not stir filling or it will break down.
Preheat oven to 375 degrees F, and lightly butter 2 baking sheets.
Discard top square of wax paper from 1 dough round and spoon 1 tablespoon filling onto center of round. Using wax paper fold dough over to form a half circle, enclosing filling, and press edges together lightly. Transfer pie to baking sheet, discarding paper, and crimp edge with a fork. Prick pie with fork once. Make 11 more pies with remaining dough rounds and filling.
Bake pies in 2 batches in middle of oven 15 minutes, or until golden brown around edges (dough will crack open slightly), and transfer to racks to cool. Pies may be made 4 hours ahead and chilled, covered. Serve pies chilled or at room temperature (do not let pies stand more than 30 minutes at room temperature).
Cajun Chicken Salad
Cajun Chicken Salad
1 1/2 tablespoons lemon juice
2 cloves garlic, minced
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
1/2 cup nonfat plain yogurt
3 cups cubed, cooked chicken
1 cup thinly sliced green onion
1/2 cup diced green bell pepper
1/2 cup diced celery
3 cups (about 1 1/2 pounds) seeded and diced
Cajun Popcorn
Cajun Popcorn
2 1/2 quarts popped popcorn
1/4 cup butter, melted
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1 teaspoon lemon pepper
Pour butter over warm popcorn. Combine remaining seasonings and sprinkle over popcorn. Toss to mix. Bake at 300 degrees F for about 7 to 10 minutes for crispy popcorn, if desired.
Makes 2 1/2 quarts.
Cajun Pretzels
Cajun Pretzels
1 box sourdough pretzels, broken into bite size pieces
1 cup vegetable oil
1 envelope Hidden Valley Ranch Dressing mix
1 tablespoon Cajun seasoning
1 teaspoon cayenne pepper
1 teaspoon dried dill weed
In a roasting pan, mix oil and all seasonings well. Add broken pretzels and stir well to marinate. Cover and bake for 2 hours at 200 degrees F, mixing well every 30 minutes. Lay on a brown paper bag to remove excess oil. Store in covered container.
Cajun Grilled Cheese Sandwiches
Cajun Grilled Cheese Sandwiches
4 tablespoons butter, softened
8 slices crusty Italian bread
6 tablespoons pepper jelly
8 slices pepper jack cheese
8 slices Muenster cheese
2 links andouille sausage, grilled, each link cut into
Cajun Potato Pancakes
Cajun Potato Pancakes
Serves 4
6 cups finely grated, peeled potatoes
1/2 cup minced scallions
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon cayenne
1 tablespoon all-purpose flour
1 tablespoon baking powder
2 tablespoons peanut oil, for frying
Squeeze potatoes dry in a clean towel.
Combine potatoes, scallions, eggs, flour, salt, cayenne, baking powder and milk. Mix well.
Heat oil in a large skillet over medium heat and drop potato mixture by tablespoonsful into hot oil. Fry until lightly browned on both sides and no longer wet in the center. Drain on paper towels.
Serve hot.
Cajun Tabasco Wings
Cajun Tabasco Wings
Yield: 24 to 30 pieces
1/4 cup Tabasco sauce
2 1/2 pounds chicken wings (12 to 15 wings)
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 cup butter
Split wings at each joint and discard tips, pat dry. Deep fry at 400 degrees F for 12 minutes or until completely cooked and crispy, drain.
While wings are cooking, combine Tabasco sauce, onion powder, garlic powder, thyme and oregano with the melted butter and simmer for a couple of minutes to blend the flavors. Dip fried wings in the sauce and coat completely.
Serve with celery and blue cheese dip.
Cajun Butt
Cajun Butt
1 (6 pound) boneless pork butt
15 to 20 garlic slivers
3 tablespoons red pepper flakes (or less)
4 tablespoons yellow mustard
3 tablespoons Tony Chachere’s Original Seasoning
3 tablespoons brown sugar
1 teaspoon black pepper
Cut 15 to 20 slits 1-inch deep on external surface of pork butt. Press one garlic sliver into each slit with thumb, to bottom of slit. On top of each garlic sliver, insert 1/4 teaspoon of red pepper flakes in the slit. Pinch slit closed.
In a bowl, mix mustard, Cajun seasoning, brown sugar and black pepper. Mix well and apply to pork butt. Lightly dust with a coating of red pepper flakes. Wrap in plastic wrap and refrigerate overnight.
Smoke cook using apple and hickory chips on a covered barbecue pit off the heat for 1 hour per pound or until the internal temperature reaches 190 degrees F.
Serves about 8 to 10.
Cajun French Fry Seasoning
Cajun French Fry Seasoning
1/4 cup salt
1 tablespoon cayenne pepper
2 tablespoons chili powder
Mix all together and sprinkle over freshly cooked French fries.
Makes 1/4 cup.
Cajun Crab Ravigote
Cajun Crab Ravigote
“Ravigote” comes from a French word meaning “to invigorate.” This easy dish falls somewhere between an appetizer and a salad. It’s especially pretty served over a mix of different lettuces.
1 cup mayonnaise
1 1/2 tablespoons minced green pepper
1 1/2 tablespoons minced scallions
1 1/2 tablespoons minced pimientos
1 1/2 tablespoons minced anchovies
4 1/2 cups lump crabmeat
Shredded lettuce (mixed varieties)
In a medium bowl, combine mayonnaise, green pepper, scallions, pimientos and anchovies until well mixed. Chill thoroughly.
Gently stir in crabmeat; do not break up lumps. Chill until ready to serve.
Serve on a bed of shredded lettuce.
Serves 6.
Cajun Angels
Cajun Angels
4 bamboo skewers, 8 to 10 inches long,
Cajun Rib Eye Steaks
Cajun Rib Eye Steaks
Begin marinating the steaks the day before you plan to serve them.
Yields 6 servings
1 cup vegetable oil
1 onion, thinly sliced
1 tablespoon garlic powder
1 tablespoon plus 1/2 teaspoon black pepper
3 (16 ounce) rib eye steaks
1 tablespoon paprika
1 1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon white pepper
Combine oil, sliced onion, garlic powder and 1 tablespoon black pepper in a 13 x 9 x 2- inch glass baking dish. Add steaks to marinade, turning to coat. Spoon half of sliced onion evenly over steaks. Cover and refrigerate overnight.
Prepare grill (medium-high heat) or preheat broiler.
Remove steaks from marinade.
Combine paprika, cayenne, salt, white pepper and 1/2 teaspoon black pepper in small bowl. Sprinkle each side of each steak with 1 teaspoon spice mixture. Grill or broil steaks until cooked through, about 8 minutes per side for medium-rare.
Cut each steak in half. Divide steaks among plates; serve.
Cajun Yam Cake
Cajun Yam Cake
Serves 8 to 10
2 cups granulated sugar
1 1/2 cups vegetable oil
4 eggs
2 cups all-purpose flour
3 teaspoons baking powder
3 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1 tablespoon vanilla extract
1 cup chopped pecans
1 1/2 cups canned mashed yams
Filling
1 (20 ounce) can crushed pineapple
1 cup granulated sugar
2 1/2 tablespoons cornstarch
Cream Cheese Frosting
8 ounces cream cheese
1/4 cup (1/2 stick) butter
1 pound confectioners’ sugar
1 tablespoon vanilla extract
Preheat oven to 350 degrees F. Oil and flour three 9-inch cake pans. Set aside.
In a large mixing bowl, cream sugar and oil until well blended. Add eggs, one at a time, whipping after each addition.
In a separate bowl, combine flour, baking powder, baking soda, salt and cinnamon. Add, a little at a time, into the egg mixture, blending well until all is incorporated. Fold in the vanilla extract, pecans and mashed yams. When all is well blended, pour evenly into the cake pans. Bake for 40 minutes or until cake tester comes out clean.
While cake is baking, make filling by combining pineapple, sugar and cornstarch. Bring to a low boil over medium-high heat, stirring constantly for 5 minutes. When mixture has thickened, remove from heat and allow filling to cool.
In the bowl of an electric mixer, combine cream cheese, butter, confectioners’ sugar and vanilla extract. Blend on low speed until well mixed. Whip until frosting is fluffy and smooth. Remove and set aside.
When cakes are done, remove from oven and allow to cool.
Remove cakes from baking pans and spread pineapple filling between layers. Frost with the cream cheese frosting and serve.
Cajun Seafood And Noodles
Cajun Seafood and Noodles
6 ounces uncooked medium noodles (about 3 cup)
1 tablespoon vegetable oil
3/4 cup chopped green bell pepper (about 1 medium)
1/2 cup chopped onion (about 1 medium)
2 tablespoons chopped fresh parsley
1/8 teaspoon ground red pepper (cayenne)
1/8 teaspoon pepper
2 cloves garlic, finely chopped
1 tablespoon all-purpose flour
1 (16 ounce) can whole tomatoes (undrained)
1 (10 ounce) package frozen cut okra, thawed
1 (6 ounce) package frozen cooked small shrimp, thawed and drained
1 (6 ounce) package frozen crabmeat, thawed, drained and cartilage removed
Cook noodles as directed on package; drain. Heat oil in 10-inch nonstick skillet over medium heat. Cook bell pepper, onion, parsley, red pepper, pepper and garlic in oil 3 minutes, stirring frequently. Stir in flour and tomatoes; break up tomatoes. Cook uncovered, stirring frequently, until mixture thickens and boils. Stir in okra, shrimp and crabmeat. Cook uncovered 5 minutes, stirring occasionally. Serve over noodles.
Makes 6 servings.
Cajun Meatball Stew
Cajun Meatball Stew
1 pound ground round or chuck
1 1/2 cups soft bread crumbs (3 slices)
2 tablespoons each minced parsley and cold water
1/2 clove garlic, crushed
1 egg
1/4 teaspoon each cayenne and pepper
1/4 cup vegetable oil
4 green onions, trimmed and minced (save tops for gravy)
2 teaspoons salt
Gravy
2/3 cup all-purpose flour
5 cups cold water
4 envelopes or 4 teaspoons instant beef broth
1/4 teaspoon salt pinch of pepper
1/3 cup minced parsley
4 green onion tops, sliced thin
Meatball drippings plus vegetable oil to total 1/4 cup
Prepare meatballs: Combine beef, bread crumbs, green onions, parsley, garlic, egg, salt, cayenne, pepper and cold water in a medium size bowl. Mix lightly and shape into 24 balls. Place on tray and chill for 30 minutes.
Heat oil in large, heavy skillet and brown meatballs quickly on all sides. (don’t overcook or the meatballs may toughen). Drain on paper towels; save drippings.
Prepare gravy: Place combined meatball drippings and vegetable oil in a large, heavy saucepan or skillet. Blend in flour, and heat and stir over moderately low heat until flour begins to brown, at least 10 to 15 minutes. Good Cajun cooks take about 45 minutes to make a roux. The roux should be a rich topaz brown.
Add water and instant beef broth gradually, whisking until thickened, about 5 minutes. Add meatballs to gravy. Reduce heat to low and simmer, uncovered, stirring occasionally for 45 minutes.
Taste for seasoning and add salt and pepper as needed. Stir in parsley and green onion tops. Heat for 15 minutes longer.
Serve in soup bowls or on plates with the meatballs and gravy ladled over fluffy rice or egg noodles.
Creamy Pralines
Creamy Pralines
Butter or margarine
1 cup granulated sugar
1 cup firmly packed light brown sugar
1 (14 ounce) can sweetened condensed milk
3/4 cup butter or margarine
1/2 cup light corn syrup
1/8 teaspoon salt
3 cups pecan pieces
1 teaspoon vanilla extract
1/2 to 1 teaspoon almond extract
Grease wax paper sheet with butter, then set aside. Combine sugar and next 5 ingredients in a large heavy saucepan. Cook over low heat, stirring gently, until butter melts. Cook over medium heat, stirring constantly, until mixture reaches soft ball stage (238 degrees F), about 15 minutes. Remove from heat; stir in pecans and flavorings. Beat with a wooden spoon just until mixture begins to thicken. Working rapidly, drop by rounded tablespoonsful onto prepared wax paper. Let stand until firm.
Makes 4 dozen.
Alligator Etouffee
Alligator Etouffee
2 onions, chopped
2 cloves garlic, minced
4 stalks celery, chopped
1 can tomatoes
1 pound alligator meat, cut in thin strips
1 cup (2 sticks) butter
1/2 cup green onions, chopped
1/4 cup parsley, minced
Salt
Cayenne pepper
Black pepper
Saut?nions, garlic and celery in butter until soft. Add tomatoes and simmer for twenty minutes in covered iron pot.
Add alligator meat and let cook over low heat until tender, about 1 hour. If gravy is too thick, add a little hot water. Serve over rice.
Cajun Bread Pudding
Cajun Bread Pudding
12 cups cubed white bread
1 cup raisins
1/2 cup butter, melted
2 cups milk
2 eggs
1 (12 ounce) can evaporated milk
1 can sweetened condensed milk
1 small box instant vanilla pudding
2 teaspoon vanilla extract
Toss bread with raisins. Place in a 3-quart, rectangular baking dish. Combine and mix the remaining ingredients in a large bowl. Pour over bread; let stand for 30 minutes. Bake at 350 degrees F for 50 minutes or until a knife inserted in the center comes out clean.
Serve warm.
Serves 15.
Cajun Meatballs
Cajun Meatballs
Posted by FootsieBear at recipegoldmine.com May 9, 2001
3/4 pound ground beef
1/2 pound ground veal
1/4 pound ground pork
1 1/2 cups soft bread crumbs
1 cup light cream
1/2 cup chopped onions
3 tablespoons butter
1 egg
1/4 cup minced parsley
1 1/2 teaspoons salt
Soak bread crumbs in cream 5 minutes. Saut?nions in 1 tablespoon butter.
Combine all ingredients and beat 5 minutes at medium speed (8 minutes by hand). Form into 1-inch balls. Brown in 2 tablespoons butter; set aside. Save pan drippings. Make the following gravy:
2 tablespoons flour
1 can condensed beef broth
1/4 cup water
1/2 teaspoon instant coffee
Stir 2 tablespoon flour into fat in skillet, add 3/4 can of beef broth, 1/4 cup water and 1/2 teaspoon instant coffee. Stir until thickened over medium heat. Add meat balls, cover, cook slowly about 30 minutes, basting occasionally.
Makes 5 dozen. Freezes well.
Cajun Hot Tomato Bread
Cajun Hot Tomato Bread
Source: Sweetened With Honey, The Natural Way Cookbook by the National Honey Board, 1994
1 cup liquid Bloody Mary mix
1 cup water
1 package active dry yeast
1/4 cup honey
1/4 cup vegetable oil
1/4 cup chopped green onion tops
1/4 cup chopped parsley
1 clove garlic, pressed
1 teaspoon salt
1/4 teaspoon cayenne pepper, optional
5 to 6 cups flour
Combine Bloody Mary mix and water in small saucepan. Cook over low heat until mixture reaches 105 to 115 degrees F; pour into large warm bowl. Add yeast; stir until dissolved. Add honey, oil, onion tops, parsley, garlic, salt and cayenne, if desired. Mix well. Add 1 cup flour and stir until smooth. Stir in more flour until firm dough is formed. Knead dough on lightly floured board about 5 minutes or until smooth and elastic.
Shape dough into a ball. Place in greased large bowl; turn to grease all sides. Cover bowl and set in warm place to rise about 1 hour or until doubled.
Punch dough down and divide in half. Roll 1 piece on lightly floured surface into rectangle. Roll up tightly from short side jellyroll style.
Pinch seam to seal; place in greased 9 x 5 x 3-inch loaf pan. Repeat with other portion of dough. Cover and set in warm place to rise about 1 hour or until doubled.
Bake in preheated 400 degree F oven about 30 minutes or until loaves sound hollow when tapped and crust is brown. Remove from pans and cool on wire racks.
Cajun Chicken A La King
Cajun Chicken a la King
6 to 8 chicken breasts
8 chicken bouillon cubes
8 cups water
1 medium onion, chopped
1 stalk celery, chopped
1/2 cup (1 stick) butter
1 cup flour
3 to 4 cups milk
Salt and pepper, to taste
1 cup sweet peas, frozen or canned
Buttermilk biscuits
Dissolve bouillon cubes in water. Add chopped onion, celery, and chicken breast. Boil until tender. Remove chicken and chop into bite-size pieces. Reserve broth.
In separate pot, melt butter. Add flour, and cook mixture for 3 to 5 minutes. Slowly add 4 cups of the cooked chicken broth. Add slowly and stir continuously to avoid lumping. Add milk until mixture resembles a thick soup. (You can thin by adding more liquid, either broth or milk, or thicken by adding a paste of milk and flour.)
Salt and pepper to taste. Add cooked chicken and peas. Heat thoroughly.
Serve over homemade biscuits which have been sliced in half.
Cajun Pate
Cajun Pate
3/4 pound raw chicken livers
1/2 pound fresh mushrooms
3 hardboiled eggs
6 ounces butter
3/4 cup finely chopped scallions
1 tablespoon pur? garlic
5 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon black pepper
3/4 teaspoon cayenne pepper
Finely-chopped pecans
Place livers, mushrooms and eggs in a food processor and blend until thick and creamy. Melt butter in a skillet and saut?he onion over a medium-high heat for 5 minutes, then add the pur? liver and continue to stir for a further 5 minutes. Add the garlic, lemon juice, salt and peppers and stir well, then remove from heat and allow to cool. Remove the mixture to a cleaned processor and blend until smooth. Line a mold with plastic wrap and fill with the pat?ixture, then garnish with finely chopped pecans. Refrigerate for at least 6 hours before serving with garlic toast or crackers.
Cajun Hot Cole Slaw
Cajun Hot Cole Slaw
3 teaspoons olive oil
3 slices bacon, chopped
1 green bell pepper, chopped
1 medium cabbage, chopped
1/4 teaspoon red cayenne
1 (16 ounce) can tomatoes
2 teaspoons salt
1/2 teaspoon black pepper
1/2 cup vinegar
1/2 cup onion, chopped
Saut?reen pepper and bacon in olive oil. After browning, add tomatoes and chopped cabbage. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 45 minutes.
Black-Eyed Jambalaya
Black-Eyed Jambalaya
2 pounds ground beef
2 cans black-eyed peas, drained
1 small onion, diced
1 green bell pepper, diced
1 hot pepper, diced
8 strips bacon, divided
3 cups cooked rice
Brown ground beef, onion, bell pepper and hot pepper; add small amount of water as it starts to fry. When meat is brown, add black-eyed peas. Cook beef and peas about 10 minutes.
Add cooked rice; mix well. Put mixture in baking dish. Fry 5 bacon strips extra dry; crumble on top of jambalaya. Place remaining bacon (3 strips) on top of casserole. Bake at 350 degrees F for about 35 minutes.