|The Glorious Soups and Stews of Italy|
|by Domenica Marchetti|
Italian cooks are masters of the art of preparing simmering soups and stews that showcase seasonal ingredients at their very best.
Results 1 - 10 of 49 for jambalaya stew
Result Page: 1
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.
Begin cooking rice-a-roni according to package directions. Add chicken, sausage, tomatoes; cook for 30 minutes. Makes a great quick dinner.
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 ...
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 ...
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 ...
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 ...
Brown sausage and ham in cast iron skillet in 4 tablespoons butter. Add onions, celery, bell pepper and seasonings. Stir well, scraping pan bottom, ...
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 ...
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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