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Results 61 - 70 of 674 for jambalaya
61. CREOLE JAMBALAYA
In 3 quart saucepan, combine ... low heat, cook jambalaya, covered, 20 to 25 ... With large fork, fluff rice and evenly distribute ingredients.
Place all ingredients in rice cooker; cook. Let stand 20 minutes after bell rings before serving. 1 cup rice for rice cooker equals 3/4 cup ...
Use 8 or 10 cup rice cooker. Wash and drain rice. Place rice with all other ingredients in cooker. Add no other liquids. Season to taste. ...
64. 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 ...
65. CREOLE JAMBALAYA
Fry onion lightly in butter, ... longer, or until rice is tender, but firm. Boiled shrimp can be added. Oysters and chicken both make good jambalaya.
66. CREOLE JAMBALAYA
Simmer chicken in 4 cups ... Yield: 8 portions. Instead of putting rice in jambalaya, you may cook rice separately and serve jambalaya over rice.
67. EASY JAMBALAYA
Saute andouille, sausage and ham in a heavy pot. Remove meat. Add white onions to the hot drippings and brown them. Pour off excess fat. ...
68. CREOLE JAMBALAYA
Saute bacon in heavy deep skillet until crisp. Drain off all but 2 tablespoons fat. Cut ham and sausage into 1/2 inch cubes. Shell and ...
69. CREOLE JAMBALAYA
Fry onion lightly in butter, ... longer, or until rice is tender, but firm. Boiled shrimp can be added. Oysters and chicken both make good jambalaya.
Brown sausage in heavy pot. Remove sausage and drain on paper. Add celery, onion, bell pepper and garlic to pot and saute until tender. ...
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