or 20 minutes.
This recipe may be made ahead of
owl and set aside.
Jambalaya: Use a large, heavy skillet
elery, finely minced sweet onion, Paul Prudhomme Seafood Magic seasoning, ground dry
hicken, garlic powder, onion powder, Paul Prudhomme Poultry Magic seasoning, crushed rosemary
ou don't have the Paul Prudhomme seasoning you can use seasoned
Combine mayonnaise, French dressing, chili sauce, salt, pickles, celery seed, Worcestershire, horseradish, parsley, Tabasco and Paul Prudhomme seafood seasoning.
Mix well.
Add chopped eggs and crawfish tails.
Mix well.
Place lettuce on 4 to 6 salad plates.
Spoon crawfish mixture on top.
Garnish with tomato wedges and avocado slices.
teaspoon onion powder, rosemary, Paul Prudhomme Poultry Magic seasoning, 1/4
br>Serve with Rabbit Sausage Recipe #404348 (if you wish to
r pork-- just half the recipe, and follow the general instructions
br>about 8 teaspoons Chef Paul Prudhomme's Meat Magic(R) seasoning
"Pork Magic\" to the original recipe.
Chop onion, bell pepper and celery.
Saute in drippings until almost clear; set pot off.
Add soups and tomato sauce, using 1/2 can of water in each to rinse cans, adding to pot.
Stir until completely mixed while heating on medium fire.
When soups start to boil, add crawfish, seasonings and the balance of recipe. Bring to boil again.
Lower heat to simmer for 8 to 10 minutes. Be sure to stir very often to prevent sticking or burning.
y Sweet Dilly Tartar Sauce recipe # 516674.
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
rom the oven, stir the jambalaya, then cover and allow to
In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later.
Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside.
Add sausage and cook until browned.
Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme ...
eat you like in your jambalaya.
Brown the sausage.
inutes to steam. Meanwhile, prepare jambalaya mix according to package directions
he mixture, then stir.
--------Jambalaya----------.
If you are using