Full Online Books
BOOK CATEGORIES
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
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenCajunandcreole - Jambalaya Shrimp And Sausage By Sherri
Famous Authors (View All Authors)
Cajunandcreole - Jambalaya Shrimp And Sausage By Sherri Post by :reverendro Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3210

Click below to download : Cajunandcreole - Jambalaya Shrimp And Sausage By Sherri (Format : PDF)

Cajunandcreole - Jambalaya Shrimp And Sausage By Sherri

2 tbsp vegetable oil
1 lb andouille, chorizo, or other smoked sausage, cut crosswise into 1/4-inch slices
2 cups chopped onions
3/4 cup chopped bell peppers
3/4 cup chopped celery
salt + cayenne to taste
1 cup long-grain white rice
1 can (14 1/2 ounces) whole tomatoes, chopped, with juice
1 tbsp chopped garlic
2 cups water
4 bay leaves
1/4 tsp dried thyme
1 lb medium shrimp, peeled and deveined
1/4 cup chopped green onions

Heat oil in a large saucepan or an large cast iron Dutch oven over medium heat.

Add sausage and cook for 2 minutes.

Add onions, bell peppers, and celery.

Season with salt and cayenne to taste and saute for 6 to 8 minutes oruntil golden, wilted and soft.

Add rice and stir to coat evenly.

Add tomatoes with their juices, garlic, bay leaves and water, thyme.

Cover and cook over medium heat for about 20 minutes.

Season shrimp with salt and cayenne in a mixing bowl .

Add to mixture and cook for 10 more minutes.

Cook until rice is tender, liquid is absorbed and shrimp is pink.

Remove from heat and let stand, covered for about 5 minutes.

Remove bay leaves.

Stir in green onions and serve.

Makes 6 servings
If you like this book please share to your friends :
NEXT BOOKS

Cajunandcreole - Jambalaya  Shrimp Jambalaya By Joy Cajunandcreole - Jambalaya Shrimp Jambalaya By Joy

Cajunandcreole - Jambalaya  Shrimp Jambalaya By Joy
1/2 stick butter 4 tablespoons flour 2 onion -- chopped 3 scallions -- chopped, white and green 2 cloves garlic -- minced 1 green peppers -- chopped 2 tablespoons parsley -- chopped 1 16 oz. can tomato 2 14 oz. cans beef broth 1/8 teaspoon cloves 1/8 teaspoon allspice 1/4 teaspoon thyme 1/4 teaspoon cayenne salt and freshly ground pepper to taste 4 pounds raw shrimp -- peeled and deveined 2 cups rice Melt butter in thick bottomed pot or dutch oven, add flour and cook over low heat to make a light golden roux.Add onions, scallions, green pepper, garlic and
PREVIOUS BOOKS

Cajunandcreole - Jambalaya  Roaster Cajunandcreole - Jambalaya Roaster

Cajunandcreole - Jambalaya  Roaster
Prepared in: K3985--Nesco 4-Quart Roaster Oven Makes 6-8 Servings. 2 cups finely chopped onions 2 tablespoons olive oil 1-1/2 cups finely chopped celery 4 cloves garlic, minced 2 cups chopped green bell pepper 1/2 cup chopped red bell pepper 1-1/2 pounds cooked ham, sliced 1/2" thick and diced 2 bay leaves 1/2 teaspoon chopped fresh thyme 1 16-oz. can Italian plum tomatoes 1/2 cup chopped fresh parsley Salt and pepper to taste Tabasco sauce to taste for heat 2 cups clam juice 2 cups water 1-1/2 cups quick-cooking rice 2-1/2 pounds medium shrimp, peeled and deveined In a Dutch oven or
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT