Jambalaya Queso - Magic Seasoning Blends
This Jambalaya Queso dip can easily be used to make a Cajun Mac & Cheese! Just add 2 pounds of your favorite cooked pasta, stir well and serve hot!
Ingredients
- 1 tablespoon unsalted butter
- ¼ pound Chef Paul Prudhomme's Tasso, diced
- ¼ pound Chef Paul Prudhomme's Andouille Smoked Sausage (hot or regular), diced
- ½ cup onions, diced
- ½ cup celery, diced
- ½ cup bell pepper, diced
- 2 teaspoons garlic, minced
- ¼ cup tomato sauce
- ½ cup diced canned tomatoes
- ¾ cup chicken stock
- 1 tablespoon Chef Paul Prudhomme's Meat Magic®
- 1 (8-ounce) block Pepper Jack cheese
- 1 tablespoon cornstarch
- 1 (12-ounce) can evaporated milk
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