|A Chef in Provence|
|by Edouard Loubet|
In this cookbook, Edouard Loubet shares the recipes that have earned his restaurant, 'Moulin de Lourmarin', two Michelin Stars.
Results 1 - 10 of 344 for sausage jambalaya
In a large ... "brown" your sliced sausage in the vegetable ... steps, but not necessary. It depends on how "spicy" you like your food! Serves 6-8 people.
In 4 or 5 quart pot with tight fitting lid, heat oil. Saute Kielbasa and chicken until lightly browned. Gradually add broth; bring to boil. Stir in ...
Saute onions, garlic, ... until clear. Add sausage, cut in ... minutes. Add cooked rice and season to taste. Mix well and cook 3 more minutes. Serve at once.
In a large ... this plus the sausage (chopped in small ... Cover and cook jambalaya until rice is ... minutes over low heat. NOTE: Do not use instant rice.
In heavy 4 quart pot, saute sausage; remove with ... cook until pink. Transfer mixture to an oblong baking dish; bake approximately 25 minutes. Serves 10.
In large pot, ... 2 minutes. Add sausage, chicken, rice, ... up most of liquid. If appears to be getting too dry before rice is done, just add more water.
Chop sausage and set aside. ... cups rice and 4 cups water; bring to boil and stir. Cover pot and cook on low for about 45 minutes or until rice is done.
Allow cooked rice ... saute vegetables. Add sausage and brown 5 ... and correct seasonings. Warm together over low heat, stirring frequently, and serve.
Brown sausage and ham in ... 20 minutes, stirring occasionally. Cover and simmer 45 minutes, stirring occasionally. Remove bay leaf. Makes 4-6 servings.
Cook per package. ... tomatoes, tomato paste, sausage and seasoning. Bring ... is tender. Stir in rice. Cook, stirring occasionally until heated through.
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