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Results 11 - 20 of 23 for using smoked chorizo
In an 8 quart stockpot, simmer all the ingredients, covered, for 45 minutes or until the chicken is tender. Remove the chicken from the ...
12. JAMBALAYA
This creole casserole is a direct descendant of the Spanish paella, introduced to the luxury-loving people of Old New Orleans when ...
Strip leaves from Kale and cut diagonally into wide slices. Either mash potatoes against side of pot or puree with broth. Add remaining ...
14. CREOLE JAMBALAYA
In a deep pot, saute sausage over medium heat until well browned. Transfer to a plate. Pour off drippings. Add butter and onion and heat on ...
15. MALTESE SCAMPI
This is a gloriously colored dish. The peas vivid green sets off the bright pink shrimp, the blue-black mussels, the creamy white scallops ...
Soak beans in water to ... beans. Add potatoes and cabbage and salt to taste. When potatoes are done, turn off heat and add thinly sliced chorizo.
In large frying pan, put onions, garlic, bell pepper, Chorizos, ham or Spam, 1 ... the beans never dry up. Delicious over white or yellow rice.
18. FEIJOADA
Drain beans. Place in saucepan ... 1 hour. Add chorizos, pricked all over with ... and toasted manioc flour or farina as condiments. Serve 12.
1. Fry chorizo. It will split and ... of cooking. If using monk fish, parboil with shell ... 9. Bake for 30 minutes, 350 degree preheated oven.
Saute onion, pepper, celery, garlic ... uncovered for 2 hours. Add beans and chorizo and heat through. Adjust seasonings to taste and serve over rice.
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