1 - 10 of 46 for cajun jambalaya
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Whimps may use ... and cayenne pepper; "Cajuns" may use ... breaking down. Add hot sauce to individuals taste. Serve with favorite wine and french bread.
Cut chicken into serving pieces. Remove skin. Season with salt and pepper and coat with flour. Heat oil in a skillet and fry chicken until brown. ...
In a big black iron pot brown bacon until very crisp and dry. Remove bacon. Brown onions until golden brown. Add celery, parsley, bell pepper and ...
Saute onion, green ... sauce, soy sauce, cajun seasonings. Bring the ... about 5 minutes. Serve over hot rice. Serve 6. Mixture can be frozen for later use.
Use a heavy ... For really brown jambalaya, add a ... lid on tightly; turn burner down to lowest setting and cook until rice is done, about 15-20 minutes.
Measure 2 cups ... Grove Smoke House Jambalaya mix. Return mixture ... to 25 minutes or until rice is tender. Remove from heat and turn mixture lightly.
Fry chopped onion in olive oil. Add remaining ingredients and simmer covered until zucchini is tender. This is good as a soup or cook off some of the ...
Combine 2 cups ... crawfish tails and jambalaya mix. Return to ... green chilies. Can add 1/2 cup celery and 1/2 cup bell pepper, green onions or mushrooms.
Heat shortening. Add flour and cook slowly until golden brown (about 20 minutes). Stir constantly, add onions, pepper, garlic, celery. Cook slowly ...
Spray Dutch oven with Pam. Add diced "Zarbage" to pot and saute until "Zarbage" wilts. Add diced leftover meat and stir fry a few minutes more. Add ...
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