day.).
2. FINISH SOUP Remove bones from slow cooker
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.
Fry sausage down; let brown and remove excess grease.
Add about 1 cup water, onion soup mix and any other seasonings you wish.
Let cook for 30 to 45 minutes.
Add rice and about 2 to 2 1/2 cups water.
Cook approximately 30 minutes or until rice is done.
Then in another pot, add a little butter, then add green onions and yellow onions in the jambalaya after it is cooked.
njoy.
Like most chili recipes, this one tastes better the
Brown smoked sausage in skillet.
Place all ingredients together in an electric rice cooker.
Cook just as you would cook rice.
When the bell rings on rice cooker the jambalaya is ready. Yields 6 to 8 servings.
Total liquid for jambalaya should be 8 gallons, including sauces, soup and water.
ay ahead.
For the Jambalaya:.
Heat butter in skillet
dvance or used for other recipes calling for vegetable broth or
eat you like in your jambalaya.
Brown the sausage.
Brown sausage in skillet.
Place all ingredients together in electric rice cooker.
Stir just enough to blend.
Put cover on rice cooker; press button just as you would to cook rice.
When the bell rings on cooker the jambalaya is ready.
Brown onions in fat; add celery and bell pepper.
Season shrimp and add to vegetables.
Brown all.
Add 2 quarts of water and continue cooking until shrimp and vegetables are tender.
Stir in onion soup mix and soup.
Bring to a boil, then reduce heat to low and simmer 30 minutes.
Add onion tops, parsley and rice. Bring to a full boil.
Stir and simmer, until rice is cooked. Serves 6 to 12.
Preheat oven to 350 degrees F (175 degrees C).
Melt butter in a large skillet over medium heat; cook and stir bell pepper and onion until vegetables are tender, about 5 minutes. Remove from heat and stir in chicken, shrimp, cream of shrimp soup, French onion soup, diced tomatoes, andouille sausage, chicken broth, and rice. Transfer mixture to a baking dish.
Bake in preheated oven until rice is tender, about 1 1/2 hours.
\" pieces; set aside. To soup add celery, onion, garlic, and
NSTRUCTIONS:
In a big soup pot add 2 tablespoons of
Use a heavy pan with cover, heat oil and add uncooked rice. Cook over medium heat, stirring constantly, until rice is browned. Add onion, bell peppers, garlic and ground beef.
Cook and stir frequently until meat is brown.
Add seasoning, soup and water. Cover tightly and cook over low heat, stirring occasionally, for about 40 minutes or until rice and meat are tender and liquid is absorbed.
If needed, add more water during cooking.
Brown sliced turkey sausage in nonstick pan.
Put browned sausage in large pot with all other ingredients.
Simmer 2 1/2 hours.
Thirty minutes before soup is done, take out 1/4 to 1/3 of beans.
Put in blender and make a paste, then put back into soup to thicken.
Garnish with fat-free cheese or fat-free sour cream.
live oil. Use a large soup pot!
Cut the bell
br>Fill each dish with soup, about 1 1/2 cups
Brown sausage and onion.
Add mushroom soup, chicken soup, shrimp and tomatoes.
Heat and serve over cooked rice.
he oil in a large soup pot over medium high heat