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Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Jambalaya By Dodger
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Fishandseafood - Shrimp -  Jambalaya By Dodger Post by :carlosjay Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2437

Click below to download : Fishandseafood - Shrimp - Jambalaya By Dodger (Format : PDF)

Fishandseafood - Shrimp - Jambalaya By Dodger

2 cups Uncle Bens converted rice (uncooked)
1 stick butter
1/2 bunch celery
1 bunch green onions
2 big onions
1 green bell pepper
1 (10 1/2 oz.) can French Onion soup
2 cups chicken broth
2 cups beef broth
1 lb. pork sausage ( sausage should be smoked. Not in casings, also the best is some type of andoulie. Savoie or Hickory Farms might be your best bet.)
1 lb. dark meat chicken with bone in
1 lb. of peeled shrimp (you don't need this but shrimp is so cheap down here we just throw it in)
2 Tbs. tomato paste
3 Tbs. minced garlic
1/2 cup chopped parsley (fresh or dried)
2 Tbs. Tabasco ( to taste of course )
1/4 cup Worcestershire
2 Tbls. Kitchen Bouquet

Preheat oven to 350 degrees F. Split sausage down the long way, then cut into bite size pieces. Cut butter into equal slices in order to spread evenly in pot. Chop everything and put it in a large Dutch oven pan. Add everything at once ( including the uncooked rice ) and stir it all together before you put it in the oven. Cover it.

This part is very important, when you put it in the oven you must stir the entire pot every twenty minutes faithfully. For the last 20 minutes take the cover off. Should take about 1 1/2 hours. Let sit about 20 minutes out of the oven. Stir before you serve and enjoy.
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Fishandseafood - Shrimp -  Jenny's Little Shrimp Casserole
9 cups water 3 lbs. unpeeled medium size fresh shrimp 1 tblspn lemon juice 1/2 cup chopped green pepper 1/4 cup chopped onion 2 tbspns butter or margarine, melted 1 (10 3/4) ounce can cream of celery soup, undiluted 1 cup half and half 1/4 cup dry sherry 1/2 tsp salt 1/2 tsp ground white pepper 3 cups cooked rice Paprika Garnish: fresh parsley sprigs. Bring water to a boil, add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain, rinse with cold water. Chill. Peel and devein shrimp. Reserve 6 shrimp. Combine remaining shrimp and lemon

Fishandseafood - Shrimp -  Hot Garlic Shrimp And Asparagus Fishandseafood - Shrimp - Hot Garlic Shrimp And Asparagus

Fishandseafood - Shrimp -  Hot Garlic Shrimp And Asparagus
8 (1/2-inch-thick) slices slices diagonally cut French bread baguette 2 tablespoons olive oil 2 1/2 cups (1-inch) sliced asparagus (about 1 pound) 2 teaspoons bottled minced garlic 1/2 teaspoon salt 1/4 teaspoon crushed red pepper 1/4 teaspoon freshly ground black pepper 1 1/2 pounds peeled and deveined large shrimp 1 cup Chardonnay or other dry white wine 2 tablespoons lemon juice Preheat oven to 400 degrees. Place bread slices in a single layer on a baking sheet. Bake at 400 for 6 minutes or until toasted. While bread toasts, heat oil in a large nonstick skillet over medium heat. Add asparagus,