Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCajunandcreole - Creole Seasoning Mix
Famous Authors (View All Authors)
Cajunandcreole - Creole Seasoning Mix Post by :edburdo Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2882

Click below to download : Cajunandcreole - Creole Seasoning Mix (Format : PDF)

Cajunandcreole - Creole Seasoning Mix

2 Tbsp. plus 1 1/2 tsp. Paprika
2 Tbsp. Garlic Powder
1 Tbsp. Salt
2 Tbsp. Onion Powder
1 Tbsp. Dried Oregano
1 Tbsp. Dried Thyme
1 Tbsp. Cayenne Pepper
1 Tbsp. Pepper

Method: Combine all ingredients.

Store in an air tight container.

Use to season chicken, seafood, steaks, or vegetables.

If you like this book please share to your friends :

Cajunandcreole - Dessert -  -  Cajun Pralines Cajunandcreole - Dessert - - Cajun Pralines

Cajunandcreole - Dessert -  -  Cajun Pralines
2 cups sugar 1 cup firmly packed brown sugar 1 cup milk 1/2 cup butter 2 tablespoons corn syrup 4 cups pecan halves Combine first 5 ingredients in a Dutch oven; bring to boil. Cook, stirring constantly, until mixture reaches 225¼F. Add pecans and continue cooking, stirring constantly, until mixture reaches soft ball stage (236¼F). Remove from heat and beat vigorously with a wooden spoon until mixture just begins to thicken. Working rapidly, drop by tablespoonfuls onto greased waxed paper. Let stand until firm. Store in airtight container. Yield 3 1/4 dozen.

Cajunandcreole - Chicken And Shrimp Jambalaya Cajunandcreole - Chicken And Shrimp Jambalaya

Cajunandcreole - Chicken And Shrimp Jambalaya
3 tablespoons vegetable oil 8 ounces andouille or other garlic sausage, cut in 1/4 inch thick slices 4 skinned boned chicken thighs (about 1 1/4 pounds), cut in narrow strips 2 cups chopped onions 1 yellow bell pepper, chopped 8 scallions, chopped, divided 4 tablespoons minced flat leaf parsley, divided 1 tablespoon minced garlic 2 bay leaves 1 can (16 ounces) whole tomatoes, undrained 1/4 teaspoon dried thyme 1/4 teaspoon ground cumin 1/4 teaspoon allspice 1/4 teaspoon cayenne Pinch of ground cloves 1 teaspoon salt 1/4 teaspoon freshly ground black pepper 1 cup raw long grain white rice 2 cups chicken