|The Book of Chilies and Stews|
|by Sara Davis|
This comprehensive cookbook includes stews and chilies of every kind, from goulash to fish stew to vegetarian tofu chili.
1 - 10 of 49 for jambalaya stew
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Evenly combine all ingredients in a 4 quart deep pan. Cover and bring mixture to a boil. Reduce heat and simmer 20 minutes, stirring often.
In a heavy 4-quart pot, brown sausage (and ham, if using) over low heat. Drain tomatoes, reserving liquid. Add water to reserved liquid to measure 1 ...
Begin cooking rice-a-roni according to package directions. Add chicken, sausage, tomatoes; cook for 30 minutes. Makes a great quick dinner.
Brown sausage and ham in cast iron skillet in 4 tablespoons butter. Add onions, celery, bell pepper and seasonings. Stir well, scraping pan bottom, ...
Allow cooked rice to cool completely and break up any lumps. Heat oil in large Dutch oven and lightly brown chicken pieces on all sides. Remove from ...
Cook bacon in large skillet for 3 minutes, or until partially cooked. Remove bacon and add flour. Cook and stir 2-3 minutes, or until mixture turns a ...
Coat bottom of a large saucepan with Pam vegetable spray. Add onion, pepper and garlic and cook over medium heat until tender. Stir in tomatoes, ...
In large saucepan, melt butter and brown onion, green pepper and garlic until tender. Blend in all remaining ingredients except shrimp. Bring to a ...
Season cut up chicken with Creole seasoning. Add butter to 5 quart Dutch oven and fry chicken until brown. Add all vegetables and saute for 10 ...
Remove skin from chicken if desired. Place chicken, water, salt, and pepper in Dutch oven. Heat to boiling; reduce heat. Cover and simmer 20 minutes. ...
Result Page: 1
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