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Full Online Book HomeLearning KitchenCajunandcreole - Jambalya Recipe By Sue
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Cajunandcreole - Jambalya Recipe By Sue Post by :hughman Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2850

Click below to download : Cajunandcreole - Jambalya Recipe By Sue (Format : PDF)

Cajunandcreole - Jambalya Recipe By Sue

1 qt Uncooked white rice
1 lb Mushrooms
3 Smoked chicken halves, diced
10 oz Ham, diced
10 oz Cajun sausage, diced
8 oz Shrimp
1/2 lb Butter
1 qt Diced onions
2 c Diced celery
1 c Diced bell pepper
1 Red pepper, diced
1 c Chopped green onions (white)
1 c Chopped green onions (tops)
1 T Minced garlic
2 Chicken bouillon cubes
2 Bay leaves
1/2 T Thyme
2 T Cajun seasoning
1 t Ground black pepper
2 T Kosher salt
8 oz Crushed tomato
6 oz Tomato paste
5 c Water
1 c Chopped fresh parsley
1/4 c Brown flour

Heat a large pot. Melt butter. Cook mushrooms, onions, celery, bell pepper, red pepper, green onions (white part) and garlic 5-7 minutes over medium heat. Add flour and stir well. Add rice, chicken, ham, sausage, seasonings, tomatoes, tomato paste and water. Cook covered for 50 minutes over low heat, stirring several times until rice is done. Garnish with parsley and green
onion tops.

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Cajunandcreole - Pie Brandy Pecan Cajunandcreole - Pie Brandy Pecan

Cajunandcreole - Pie Brandy Pecan
1/4 c Butter 1 c Sugar 3 ea Large eggs 1 c Light corn syrup 1/4 c Brandy 1 c Whole pecans 1 ea Unbaked 9-inch pie shell Preheat the oven to 350F. Beat the butter with an electric mixer to soften. Gradually add the sugar, then the eggs, one at a time, until well blended. Beat in the corn syrup and brandy until well blended. Pour into the pie shell and sprinkle with the pecans. Bake 45-50 minutes, or until set around the edges. The filling will be puffy. Cool on a wire rack. From Nathalie Dupree's New Southern Cooking

Cajunandcreole - Jambalaya By Paul Cajunandcreole - Jambalaya By Paul

Cajunandcreole - Jambalaya By Paul
1 pound chicken breasts (or chicken tenders) -- cut in 1" pieces 1 pound andouille sausage 1 pound raw shrimp 19 oz can diced tomatoes 19 oz can tomato sauce 2 cups uncooked rice 2 cups chicken stock 1 medium onion -- diced 4 cloves garlic -- finely diced salt and pepper -- to taste cayenne pepper -- to taste In a large dutch oven, saute onions until translucent in a few tablespoons of olive oil. Add garlic near end so itdoesn't burn. Add diced tomatoes, tomato sauce, and chicken stock. Separately saute chicken, shrimp, and sausage until done. Cut shrimp