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
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 ...
rom the oven, stir the jambalaya, then cover and allow to
hickness) Use this sauce for traditional tamales, recipe #15286.
Note: When
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
Heat olive oil in a large pot over medium-high heat. Cook and stir sausage and onion in hot oil until the sausage and onion are browned, 7 to 10 minutes.
Pour water, jambalaya mix, and diced tomatoes with green chile peppers into the pot; bring the mixture to a boil, reduce heat to low, cover the pot, and simmer until the water is mostly absorbed and the rice is tender, about 25 minutes.
Brown sausage and ground round. Boil shrimp in shrimp boil. Stir in 2 1/2 cups of water and 2 (6 ounce) boxes of Zatarains jambalaya mix. Bring to a boil; stir. Reduce heat. Cover and simmer for 25 minutes. Stir occasionally. Remove from heat and let stand for 5 minutes. Stir in sausage, shrimp (peeled) and 1/2 jar of Pace picante sauce.
Soak lid of the Magic Clay Simmer Pot for 10 minutes in cold tap water.
In bottom of Magic Clay Simmer Pot, place Creole jambalaya mix and water.
Mix well.
Add chicken pieces.
Cover with water soaked lid.
Microwave on High for 15 minutes. Rearrange chicken pieces and cover with lid.
Microwave on 50% power for 25 to 30 minutes or until rice and chicken are done. Let stand, covered, 5 minutes before serving.
Heat oil in large deep skillet or 5-quart Dutch oven on medium heat. Add onion and bell peppers; cook and stir 7 minutes or until vegetables begin to soften.
Stir in tomatoes, water and Jambalaya Mix. Bring to boil. Reduce heat to medium-low; cover and simmer 15 minutes.
Stir in shrimp and sausage. Cover and cook 10 minutes longer or just until shrimp turn pink and rice and vegetables are tender, stirring occasionally. Remove from heat. Let stand 5 minutes.
stewed tomatoes, and Zatatrain's Jambalaya Mix. Add water/chicken and
ore hot sauce.
-------Chicken Jambalaya--------.
Add chicken and polish
brown the polish sausage.
add the water,jambalaya spices & rice.
simmer for 30 mins or til the rice is tender.
Boil chicken and remove meat from bones. Save water for later. Saute sausage, onion and bell pepper
in cooking oil. Add chicken and season with salt and pepper. Add 7 cups water, using water chicken was boiled in.
Simmer for 15 minutes.
Add Kitchen Bouquet.
Add the jambalaya mix and rice.
Stir until mixed.
Heat on low.
Cook in covered pot about 30 minutes or until rice is done.
grilled chicken cubes, and the Jambalaya sauce (remove the bay leaf
Brown hamburger and sausage.
Saute onion and bell pepper with meat.
Drain fat; add peas with juice, tomatoes and jambalaya mix with just enough water to keep from sticking.
Simmer 20 minutes, until done.
owl and set aside.
Jambalaya: Use a large, heavy skillet
In a small bowl, combine rice, onion, parsley, beef bouillon, thyme, garlic powder, black pepper, cayenne pepper, salt, and bay leaf. Pour into cellophane bag. Store in an air-tight container.
To make the jambalaya:
In a Dutch oven, combine mix, water, tomatoes, tomato sauce and smoked sausage.
Bring mixture to a boil over medium-high head. Cover, reduce heat and let simmer for 20 minutes.
Add shrimp and cook for an additional 5 to 7 minutes, or until shrimp are pink.
Serve immediately.