he light brown Cajun roux recipe but continue cooking until the
JAMBALAYA RICE -- In a fairly large
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.
-----Gumbo--------.
Follow recipe on gumbo base container to mix base.<
ay ahead.
For the Jambalaya:.
Heat butter in skillet
owl and set aside.
Jambalaya: Use a large, heavy skillet
eat you like in your gumbo.
Brown the sausage.
chicken broth, Worcestershire, Cajun seasoning, gumbo file, thyme, and 1/2
Combine all ingredients except shrimp in a 4-quart pot.
Bring to a boil, reduce heat and simmer for 20 minutes, stirring often, until rice absorbs liquid.
During last 3 minutes of cooking, add shrimp.
Cook rice and set aside. Cook black-eyed peas with the meat of your choice. Set aside. Melt oleo. Add garlic, onion, celery and bell pepper.
Add water and sugar. Cook, uncovered, over medium heat for about 40 minutes, stirring occasionally. Add this to cooked black-eyed peas and meat. Mix thoroughly, then mix with rice. Add green onions and parsley. Leave on hot burner.
Sprinkle each serving lightly with gumbo file.
Saut green pepper, onions and celery in butter.
Add pepper and garlic.
Place in slow cooker.
Add tomatoes, gumbo fil, hot peppers and sausages; cook on high for 3 to 4 hours.
Stir in bay leaves, okra, shrimp and crab legs.
Cook 1 to 2 hours longer until done.
Pour over rice on large platter.
hree quarts of fish stock (recipe below).
Allow the liquid
Saute chopped onions, pepper and garlic (optional). In stew pot, heat diced tomatoes over medium heat. Add vegetables. Brown kielbasa or Italian sausage cut into 1-inch cubes, then add to the stew. Deglaze saute pan with red wine and add to stew pot. Add marinated, browned beef tips with sauce (reference other recipe). Cook rice per package directions. Add to gumbo. Simmer over low heat for 1 hour. Add salt and pepper to taste. If desired, add hot sauce. If necessary, thicken with cornstarch.
our roux.
(see my recipe list, if you don't
00 degrees F.
While gumbo is simmering, prepare the topping
n the surface of the gumbo, try to skim off as
Combine first 11 ingredients in a Dutch oven or other large pot.
Cover and bring to a boil.
Reduce heat and simmer while preparing remainder of recipe.
then discard all solids.
GUMBO: Combine the cayenne, white and
br>Transfer mixture to a gumbo or large soup pot.
br>To Serve:
spoon gumbo into 8 bowls. Top each