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.
Chop onion, then smother in oil.
Add chopped up sausage and salt and pepper, then add parsley and tomato sauce.
Cook about 5 minutes.
Put rice in cooker, then add butter and tomato sauce mixture.
Stir in shrimp.
It's done when rice cooker bell rings.
JAMBALAYA RICE -- In a fairly large pot,
-----Gumbo--------.
Follow recipe on gumbo base container to
Prepare rice according\tto basic rice recipe except for baking.
Stir in
all
ingredients\texcept chicken.
Cover and bake at 350\u00b0 for
10
minutes.
Remove rice from oven and stir in chicken.
Return to oven and bake an additional ten minutes or until all liquid is absorbed.
Yields 2 servings.
Rinse rice. Combine wet rice and chicken broth in a
immer 40 minutes.
Place rice in 8 cups reserved chicken
ieces with 1/2 tsp Cajun Seasoning. Add to the pot
br>In a saucepan, prepare rice 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.
o Dutch oven; stir in Cajun seasoning and next 5 ingredients
inutes to steam. Meanwhile, prepare jambalaya mix according to package directions
Saute onion, celery and pepper in garlic butter for 2 to 3 minutes or until limp.
Add stock*, tomatoes and spices.
Simmer briskly, uncovered and stirring frequently, for 5 minutes. Mixture will be thickened and reduced.
Add sausage and cook another 2 minutes, until further reduced.
Stir in shelled raw shrimp and cook another 2 minutes until shrimp are barely opaque. Add cooked rice and stir well.
Serve immediately sprinkled with parsley for garnish.
hipotle sauces.
Stir in rice and add broth.
Reduce
eat seasoning (I like Cajun for this recipe).
After about 5
argarine and brown the raw rice over medium heat, stirring constantly
ater for each cup of rice). Add 1 teaspoon salt for
nd hot sauces. Stir in rice and slowly add broth. Reduce
Brown sausage in large, deep pot.
Remove and add chicken. Cook chicken until done.
Remove.
Throw in vegetables and ham and cook until tender.
Add spices.
Add sausage and debone chicken. Stir thoroughly.
Add water to cover.
Bring to boil; turn down and cover.
Cook about 20 minutes until rice is done.
Stir occasionally to avoid sticking.
Serve with salad and garlic bread.
A Louisiana favorite!
br>Add 2 cups converted rice, stirring once.
Cover and