For the sauce:.
Heat bacon
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.
oil, jalapenos, garlic powder, salt, Cajun seasoning, and jalapeno peppers and
omemade Cajun Seasoning mix. Feel free to use your own recipe or
nd add corn.
Cook for 15 minutes
Reserve water
Preheat oven 190 degrees Celsius/Gas mark 5.
Shred the lime zest from 1 lime; set aside.
Squeeze juice of lime into a bowl.
Stir in the ketchup, golden syrup and Cajun spice.
Add pork and coat.
Leave to sit for 2 to 3 hours in refrigerator.
Grease an oven dish with the oil.
Add the pork ribs.
Bake for 35 to 40 minutes, turning once.
Enjoy.
Allow 10 to 15 minutes for pressure to build.
Release
ieces with 1/2 tsp Cajun Seasoning. Add to the pot
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.
he peppers and onions. Cook for another minute, making sure the
o Dutch oven; stir in Cajun seasoning and next 5 ingredients
about 15 minutes for white 30 minutes for brown rice.
Brown
n mixture at room temperature for 10 to 20 minutes. Broil
Add the garlic and cook for 2 to 3 minutes.
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.
ling-film & allow to stand for 8-10 minutes.
Meanwhile