|American Regional Cuisine|
|by The Art Institutes|
New England clam chowder . . . New Orleans gumbo . . . Southern fried green tomatoes .
Results 1 - 10 of 16 for seafood jambalaya
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In a large heavy skillet, not black iron, heat 4 tablespoons cooking oil; add okra and cook over medium heat, stirring often until stringing stops, ...
Add all ingredients ... crawfish may be used instead of shrimp, oysters, and crab meat. Smoke sausage may be used, cut into pieces to make a sausage jambalaya.
In 10 inch ... Cover, cook 12 minutes or until fish flakes easily with fork or seafood is done. Remove bay leaf. Top with reserved bacon. Makes 6 servings.
Saute in Magnalite pot, the onions, celery and bell pepper in oil until brown in color. Remove from heat; drain fat and add 2 cups water. Boil for 15 ...
Saute in Magnalite pot, the onions, celery and bell pepper in oil until brown in color. Remove from heat, drain fat, and add 2 cups water. Boil for ...
1. In 10 ... Cover; cook 12 minutes or until fish flakes easily with fork or seafood is done. Remove bay leaf. Top with reserved bacon. Makes 6 servings.
In large, deep ... unopened shells. Stir 1/2 cup mussel liquid into skillet mixture. During last 5 minutes of jambalaya cooking time, add mussels and sausage.
This recipe was ... the myriad of jambalaya recipes I have ... your liquid. For seafood jambalaya, add cooked ... well after 10 minutes. 12 to 15 servings.
Parboil sausage 15 ... minutes until done. Add green onions to the top about 15 minutes before the Jambalaya is finished cooking. Do not stir. Serves 6 to 8.
In a big ... meat, game or seafood. Cook over ... Add rice, cook 10 minutes then cover pot. Cook until rice is done. (Do not stir often!) Serves 10 to 12.
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