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.

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 ...

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.

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.

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 ...

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.

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. ...

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.

Saute all ingredients in pan (set aside). Combine all ingredients. Put in baking pan sprayed with Pam. Cover with foil. Bake at 400 degrees for 1-1 ...

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 ...

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