Put chicken, 5 cups water and 1 teaspoon Cajun seasoning in large pot and boil for 15 minutes.
Remove chicken and leave broth in pot.
Debone chicken and cut into bite size pieces.
Add to broth the soups, sausage, tomatoes, bay leaves and contents of package.
Stir well.
Bring to boil, then turn to low heat and cook, covered, 15 minutes on low heat.
Add chicken and stir well. Cook approximately 20 minutes or until rice is tender, stirring 2 or 3 times.
Remove bay leaves.
Light Brown Cajun Roux: In a black iron
Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook
Spoon equal portions of the jambalaya mixture into each bowl over
o Dutch oven; stir in Cajun seasoning and next 5 ingredients
Cajun seasoning mixture ingredients. Just mix
ieces with 1/2 tsp Cajun Seasoning. Add to the pot
eason the salmon with Seafood Cajun Seasoning.
In a medium
minutes.
Stir in Cajun Seasoning and cook 1 minute
Mix all rub ingredients together and apply ample quantities to the outside of the turkey. Let meat marinade for 8-24 hours.
Combine injection recipe ingredients including 1/4 to 1/2 cup of the rub; boil and reduce to 1 cup. Cool and strain mixture then inject into all areas of the turkey.
Fry turkey according to weight of bird and fryer instructions. DO NOT attempt this indoors or too close to a builidng.
he pepper sauce, cilantro and Cajun spice blend, and mix gently
Bring large pot of water to boil and add corn.
Cook for 15 minutes
Reserve water.
Using same water boil chicken 20 minutes
Reserve water for stock.
With a sharp knife scrape corn off the cob.
Remove chicken from the bone and dice.
Put tomato sauce, chicken, sausage, all veggies, 4 cups reserved chicken stock, evaporated milk and spices in a pot.
Bring to a boil and simmer 40 minutes.
Place rice in 8 cups reserved chicken and corn stock (add water if needed) and bring to boil and simmer 20 minutes.
Add whole ...
ay ahead.
For the Jambalaya:.
Heat butter in skillet
oftened. Add garlic, chili pepper, Cajun seasoning, oregano, salt and peppercorns
he mixture, then stir.
--------Jambalaya----------.
If you are using
b>Cajun seasoning to taste.
Warm the tortillas and divide the jambalaya
Saute onions, celery and bell pepper until brown.
Add garlic, stewed tomatoes, Ro-Tel tomatoes, salt, pepper and Worcestershire sauce to taste, water, rice and chosen meat.
Let come to a boil. Cover and cook 25 minutes or until rice is tender and liquid is reduced.
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.
eat with 1 tablespoon of cajun seasoning and 1 tablespoon of
ketchup and 1/2 teaspoon Cajun or Creole spice mix in