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.
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
ieces with 1/2 tsp Cajun Seasoning. Add to the pot
oftened. Add garlic, chili pepper, Cajun seasoning, oregano, salt and peppercorns
br>Season chicken strips with Cajun seasoning.
In a small
Brown crumbled breakfast sausage in heavy 4-6 quart pan or skillet; drain fat.
Add peppers, onions, celery and Cajun powder. Simmer until just about tender, then add garlic and cook until tender.
Add rice and stir until rice is mixed in and coated with sausage and vegetables.
Add broth and Piquante, bring to boil. Cover and simmer for 20 minutes or until rice is tender. Let stand five minutes covered.
Add fresh chopped green onions and parsley; fluff with a fork just before serving.
Serve with French bread and a garden salad.
he mixture, then stir.
--------Jambalaya----------.
If you are using
b>Cajun seasoning to taste.
Warm the tortillas and divide the jambalaya
ay ahead.
For the Jambalaya:.
Heat butter in skillet
eat with 1 tablespoon of cajun seasoning and 1 tablespoon of
ketchup and 1/2 teaspoon Cajun or Creole spice mix in
**This is Homemade Cajun Seasoning mix. Feel free to
Cook kielbases, onion, green pepper, and celery in a large, non-stick saucepan over medium-high heat for 5 minutes.
Add Cajun seasoning and bay leaf. Cook 5 minutes.
Add tomatoes and chicken broth.
Stir in rice and simmer, covered, 15 to 20 minutes until rice is tender.
Remove bay leaf before serving.
eason the meat well with Cajun seasonings, or salt, pepper and
ith diced tomatoes, Worcestershire sauce, Cajun seasoning, and black pepper; stir
inutes to steam. Meanwhile, prepare jambalaya mix according to package directions
Place all the ingredients except the shrimp into the crock pot; stir well to combine.
Cover and cook on LOW heat for 4-5 hours, until rice is done and vegetables are tender. (If you have an older model crockpot as I do, cook on HIGH for same amount of time).
Stir in the shrimp, cover, and cook for 20-30 minutes until heated through.
Garnish with snipped parsley and serve with hot sauce at the table.
tablespoons butter, sprinkling with Cajun seasoning , until thoroughly cooked (about