Cook Zatarain's Jambalaya Mix according to package instructions, omitting the meat.
Reserve.
Heat oil in a wok.
Add crab and cook until done.
Add all the vegetables and lightly stir fry leaving vegetables crisp.
Add the tomatoes.
Do not overcook.
Add soy sauce, pepper, and pecans and mix well.
Add cooked Jambalaya, stir to mix well and cook until rice is hot.
Can be served as an entree or side dish.
ou intend to serve the jambalaya, discard marinade and bake chicken
pices and slowly work it all into a thick dough.
Whisk together all ranch dressing, yogurt, chili sauce
ay ahead.
For the Jambalaya:.
Heat butter in skillet
n all sides. Add cooked vegetables, stewed tomatoes, and Zatatrain's Jambalaya
n a trivet.
Ladle jambalaya into shallow bowls.
Using
b>all the ingredients in a small bowl and set aside.
Jambalaya
eaten egg, and poke holes all over the crust with a
ver medium heat, stirring until all of the liquid the mushrooms
eat you like in your jambalaya.
Brown the sausage.
In large pan or skillet, add all ingredients and cook about an hour or until done.
Serve over hot rice.
he mixture, then stir.
--------Jambalaya----------.
If you are using
Clean peppers, removing membrane and seeds; wash and pat dry.
Rough chop. (You can chop to whatever size you need when you use them.).
Place in zip top bag, removing as much air as possible, or vacuum pack.
Freeze.
Use these in chili recipes, soups or stews, anywhere you want the flavor and color of fresh bell peppers!
Heat olive oil in a large pot over medium-high heat. Cook and stir sausage and onion in hot oil until the sausage and onion are browned, 7 to 10 minutes.
Pour water, jambalaya mix, and diced tomatoes with green chile peppers into the pot; bring the mixture to a boil, reduce heat to low, cover the pot, and simmer until the water is mostly absorbed and the rice is tender, about 25 minutes.
Brown sausage and ground round. Boil shrimp in shrimp boil. Stir in 2 1/2 cups of water and 2 (6 ounce) boxes of Zatarains jambalaya mix. Bring to a boil; stir. Reduce heat. Cover and simmer for 25 minutes. Stir occasionally. Remove from heat and let stand for 5 minutes. Stir in sausage, shrimp (peeled) and 1/2 jar of Pace picante sauce.
Soak lid of the Magic Clay Simmer Pot for 10 minutes in cold tap water.
In bottom of Magic Clay Simmer Pot, place Creole jambalaya mix and water.
Mix well.
Add chicken pieces.
Cover with water soaked lid.
Microwave on High for 15 minutes. Rearrange chicken pieces and cover with lid.
Microwave on 50% power for 25 to 30 minutes or until rice and chicken are done. Let stand, covered, 5 minutes before serving.
Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes.
ore hot sauce.
-------Chicken Jambalaya--------.
Add chicken and polish
brown the polish sausage.
add the water,jambalaya spices & rice.
simmer for 30 mins or til the rice is tender.