tsp of your favourite seafood; this recipe will also work with
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.
ay ahead.
For the Jambalaya:.
Heat butter in skillet
o the traditional Brown Derby Recipe -- that is classic. So this
efore serving.
For SEAFOOD Jambalaya, add cooked seafood when rice is cooked
f roux required by the recipe.
For instance, the original
e going to cook the seafood in.
Next, make the
equired by the recipe. For instance, the original recipe calls for 2
stewed tomatoes, and Zatatrain's Jambalaya Mix. Add water/chicken and
ith a little whipped cream (recipe follows) or cinnamon on top
ire, grill each kind of seafood separately. The shrimp will take
Boil seafood mix in 4 to 5
br>Jambalaya: Use a large, heavy skillet, cast iron is best; over
Boil the noodles, then rinse and put in a bowl which you will be using for serving the salad.
Saute scallops in the olive oil. Add the scallops along with the rest of the seafood to the noodles.
Dice the green onions (exclude the chive part) and boiled eggs.
Add to the salad.
Add mayonnaise; use more or less for taste.
Mix ingredients together.
Ready to serve!
he light brown Cajun roux recipe but continue cooking until the
or further 3 minutes until seafood is cooked through and mussels
cool.
Combine mayo, onions, seafood sauce, worcestershire sauce.
Fold
* Tasso is a highly seasoned cajun smoked ham.
In a Dutch oven, saut sausage and ham until it begins to brown. Add butter, chopped vegetables and garlic; saut until soft, stirring often. Stir in seasoning, stock and tomatoes and bring to a boil. Add rice, stirring well. Add seafood; stir and reduce heat to low. Cover and cook until rice is done, about 40 minutes. Serves 6.
Saute onion, green pepper, celery and garlic in 1/4 ??? vegetable oil until tender (low heat).
Add cooked meat or seafood (1 to 2 ounces sausage; optional) and saute 5 to 7 minutes.
Add 1 cup water and simmer 1 hour.
(Add a little more water as it boils to tenderize mixture.)
Season to taste (I use Tony Chachere's Cajun seasoning mixture).
Add rice and steam slowly in covered pot for about 20 minutes, stirring occasionally to avoid sticking.