Campbell Gardens

Candied Jalapeños & Candied Habaneros

Leave a comment

Candied Jamming Jambalaya



6 tablespoons butter

1/2 cup candied jalapenos, chopped

1/2 cup yellow onions, chopped

1 large green bell pepper, seeded and julienne

1 cup celery, coarsely chopped

1 teaspoon garlic, minced

14 oz. Kielbasa sausage, cut into 1/2 slices

1 (16 oz) can whole tomatoes, crushed with juices

1 cup chicken broth

Creole Seasoning to taste

2 bay leaves

1 cup long grain rice, uncooked


In a large heavy pot, heat the butter over medium heat.  Add the onions, bell peppers, celery, garlic and saute for about five minutes.  Add the sausage and cook for 3 minutes.  Stir in the tomatoes, chicken broth and season with salt.  Add the bay leaves and rice. Cover and reduce the heat to a low simmer.  Cook until the rice is tender and all the liquid is absorbed, about 25 minutes.  Add the candied jalapeños and remove the bay leaves and garnish with parsley.  Serve with crackers.


Wonton Sausage Appetizer

won-ton-appitizer wrap




1 ½ cup Monterey Jack, shredded

1 ½ cup Sharp Cheddar, shredded

1 Cup Hidden Valley Ranch

1 1.25 oz. black olives, chopped

1 red bell pepper, chopped

2 cups Italian sausage, cooked and drained

½ cup candied jalapenos, chopped

1 package of won ton wraps, 60 count


Take first 6 ingredients and place in food processor and pulse until all is blended.  Brush back of won tons  with oil and place in muffin tin and bake at 350° for 5 minutes.  Take out of oven and place a spoonful of the mixture into the wraps and bake until cheese is melted and lightly browned.  About 2 minutes.  Then add a teaspoon of candied jalapenos to top it off with a little kick!

We borrowed this recipe from Blue Rivers Edge in KC.  We just kicked it up by adding our candied jalapeños on top!