Mardi Gras Jambalaya
What You Need3 Tbsp. flour
2 tsp. dried thyme leaves
1/4 tsp. each ground red pepper (cayenne) and black pepper
8 bone-in chicken thighs (2-1/2 lb.), skinned
1 Tbsp. oil
1 large onion, chopped
1 large green pepper, chopped
4 cloves garlic, minced
1 can (28 oz.) fire-roasted diced tomatoes, undrained
1/2 cup BULL'S-EYE Texas Style Barbecue Sauce
1 pkg. (9 oz.) fully cooked andouille sausage, sliced
3 cups fat-free reduced-sodium chicken broth
1-1/2 cups long-grain white rice, uncooked
1/2 lb. uncooked deveined peeled large shrimp
1/4 cup minced fresh parsley
Make It
MIX flour and seasonings in shallow dish. Add chicken; turn to coat both sides of each thigh. Heat oil in Dutch oven or deep large skillet on medium heat. Add 4 chicken thighs; cook 4 min. on each side or until golden brown on both sides. Transfer to plate, reserving drippings in pan; set aside. Repeat with remaining chicken.
ADD onions, green peppers and garlic to drippings in pan; cook and stir 5 min. Stir in tomatoes, barbecue sauce and sausage. Return chicken and any juices from plate to tomato mixture; simmer 25 min. or until chicken is done (165ºF), stirring occasionally. Meanwhile, bring broth to boil in medium saucepan. Stir in rice; cover. Simmer on medium-low heat 20 min. or until broth is absorbed and rice is tender.
ADD shrimp to tomato mixture; simmer 8 min. or until shrimp are done.
SPOON rice into shallow bowls; top with chicken mixture and parsley.
Kraft Kitchens Tips
Substitute: Substitute 1 Tbsp. fresh thyme leaves for the parsley.
Food Facts: For best results, prepare using converted long-grain white rice.
Substitute: Prepare using 3 sliced andouille sausage links (from a 12-oz. pkg.).
Roasted Garlic & Cheese Grits Souffle
What You Need
1 head garlic
1/2 tsp. olive oil
1/2 tsp. butter, softened
1 Tbsp. KRAFT Grated Parmesan Cheese
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1/2 tsp. salt
1 cup quick-cooking grits
6 oz. VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
2 Tbsp. butter
1/4 tsp. ground red pepper (cayenne)
2 egg yolks
3 egg whites
Make It
HEAT oven to 350°F.
CUT 1/4 inch off top of garlic head, leaving papery skins intact. Place on sheet of foil; drizzle with oil. Wrap in foil. Bake 30 min. Meanwhile, brush 1/2 tsp. butter onto bottom and side of 2-qt. souffle dish; sprinkle with Parmesan until evenly coated.
BRING broth to boil in medium saucepan on medium-high heat. Gradually add grits, stirring constantly; cover. Simmer on low heat 5 min., stirring occasionally. Remove from heat.
SLIP roasted garlic from skins; mash to a paste. Add to grits with VELVEETA, 2 Tbsp. butter and red pepper; stir until VELVEETA is melted. Add yolks; mix well. Beat egg whites with mixer on medium speed until foamy; beat on high speed just until stiff peaks form. Gently stir into grits mixture; spoon into prepared dish.
BAKE 40 to 45 min. or until top is golden brown and center is set. Serve immediately.
Kraft Kitchens Tips
Make Ahead: Garlic can be roasted in advance. Cool, then wrap in foil and refrigerate up to 24 hours. Slip garlic cloves from the skins just before using as directed.
Make it Easier: Prepare as directed, substituting 2 beaten whole eggs for the 2 yolks and 3 whites. Stir into grits mixture once VELVEETA is melted. Spoon into prepared dish and bake as directed. While the souffle will not be as light and fluffy, you'll find it to be just as delicious.
Note: Substitute a straight-sided casserole for the souffle dish.
New Orleans Red Beans & Rice
What You Need
1 lb. dried red beans
12 slices OSCAR MAYER Bacon, cut into 1-inch-wide pieces
1 large onion, chopped
1 large green pepper, chopped
4 cloves garlic, minced
1 smoked ham hock (3/4 lb.)
3 cups fat-free reduced-sodium chicken broth
1/4 cup minced fresh parsley, divided
1 bay leaf
2 tsp. Cajun seasoning
1 tsp. dried thyme leaves
1/4 tsp. ground red pepper (cayenne)
2 cups long-grain white rice (preferably converted), uncooked
Make It
RINSE and pick through beans, discarding any misshapen beans or debris. Place beans in large bowl. Add enough water to cover beans by at least 2 inches. Let stand overnight.
DRAIN beans, discarding soaking liquid; set beans aside. Cook bacon in Dutch oven or deep large skillet until crisp. Remove bacon from pan with slotted spoon, reserving 2 Tbsp. drippings in pan. Drain bacon on paper towels. Meanwhile, add onions, peppers and garlic to reserved drippings; cook and stir 5 min. or until crisp-tender.
RETURN bacon to pan with beans, ham hock, broth, 2 Tbsp. parsley, bay leaf and seasonings. Bring to boil; simmer on low heat 2 to 2-1/2 hours or until beans are tender and liquid is thickened, stirring occasionally. Meanwhile, cook rice as directed on package during the last 30 min. of the bean cooking time.
REMOVE ham hock and bay leaf; discard bay leaf. Shred meat from ham hock; discard bone and any fat. Stir meat into bean mixture. Serve over rice; top with remaining parsley.
Kraft Kitchens Tips
Note: Cool any leftovers, then refrigerate up to 3 days or freeze up to 3 months. Reheat before serving.
Special Extra: Serve with hot pepper sauce on the side.
Note: If too much liquid cooks off from the beans, add up to 1 cup additional water to prevent the beans from sticking to the bottom of the pan.
Sour Cream Beignets
What You Need
1 pkg. (1/4 oz.) active dry yeast (not instant)
1/4 cup granulated sugar, divided
1/4 cup warm water (105°F to 115°F)
1 cup milk
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 tsp. vanilla
1/2 tsp. baking soda
1/2 tsp. salt
4-1/2 to 5 cups flour, divided
Oil, for frying
3/4 cup powdered sugar
Make It
SPRINKLE yeast and 1 tsp. granulated sugar over warm water in large bowl; stir until dissolved. Let stand 5 min. Add remaining granulated sugar, milk, sour cream, vanilla, baking soda, salt and 4-1/2 cups flour; beat with mixer until well blended, stopping occasionally to scrape bottom and side of bowl. Stir in enough of the remaining flour to form soft dough.
PLACE dough on lightly floured surface. Knead 10 min. or until smooth and elastic, gradually adding remaining flour if dough is too sticky. Place in well-greased bowl; turn dough so top is greased. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.
PUNCH down dough; place on sheet of lightly floured parchment paper. Roll into 12x9-inch rectangle. Use sharp knife or pizza wheel to cut dough into 48 (1-1/2-inch) squares; separate to allow 1 inch between squares. Cover with plastic wrap. Let rise in warm place 1 hour or until doubled in volume.
HEAT 1/2 inch oil in electric skillet to 350ºF. Gently stretch each square of dough lengthwise into rectangle. Carefully add in batches to hot oil. (Do not crowd dough.) Cook 2 min. or until each beignet is golden brown on both sides, turning after 1 min. Place in single layer on paper towel-covered baking sheets. When all beignets are cooked, sprinkle with powdered sugar.
Kraft Kitchens Tips
How to Keep Beignets Warm
Place pan of cooked beignets in a 200ºF oven to keep warm until ready to serve.
Variation
If you don't have an electric skillet, you can cook the beignets in deep large skillet or saute pan instead. Use a candy thermometer to test the temperature of the oil and adjust the stove-top heat as necessary to keep the oil at a constant 350ºF temperature.
How to Easily Coat Beignets with Powdered Sugar
Use a fine-mesh strainer to sprinkle powdered sugar over beignets.