|Absolutely a LA Carte|
|by Charlotte W. Skelton|
Absolutely A la Carte: Recipes and Stories from a Southern Bistro and Gift Shop in the Midst of the Mississippi Delta packages the stories, wit, p...
Results 101 - 110 of 643 for how to make jambalaya
Boil chicken and ... paste. Add seasoning to taste. Cook for ... 1/2 cups of reserved liquid and rice. Cook, covered until rice is tender. Serves about 8.
Brown sausage in ... pepper and garlic to pot and saute ... Worcestershire, Tabasco, salt and pepper. Cover and simmer for 20 minutes or until rice is done. Serves 6.
Saute garlic, onions, ... tomatoes and add to vegetables. Simmer for ... If you don't like it that hot, cut back on the black pepper and Ro-Tel tomatoes.
Boil chicken and sausage until tender. Reserve liquid. Saute chopped onion, celery, peppers and garlic in light olive oil. Add cut up chicken and ...
In a heavy 7 to 8 quart pot ... 10 minutes of cooking and raise the heat to medium. Stir gently and frequently as the rice dries out. Serve immediately.
Mix all this together in an 8-10 cups Hitachi rice cooker. After it cuts off let warm for 30 minutes before serving.
Use 8 or ... ingredients in cooker. Add no other liquids. Season to taste. Put cooker on ... When done, keep on "warm" at least 1/2 hour before serving.
(Green onion can be substituted for shallot). In 8 quart pot cook meat on low 40 minutes, stir occasionally. Add next 6 ingredients. Cook 15 minutes ...
Boil chicken (whole ... paste. Add seasoning to taste, cook for ... heat. Add 2 1/2 cups of reserved liquid and rice. Cook covered until rice is tender.
Brown flour and onions in oil to a golden brown; ... tender. Five minutes before serving, use a fork to fluff rice so rice will fall apart. Makes 4-5 servings.
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