Fill 30 quart Stock Pot Half Full with Water and start Heating Pot. I recommend using a Bayou Classic Turkey Fryer, Perforated Basket with Propane Regulator. Add Garlic, Cayenne, Black Pepper, Old Bay Seasoning, Zatarain's Dry and Liquid Boils, Onions and Lemons. Once Boiling Add Potatoes and Carrots. After 5-10 Minutes Add Sausage. Wait 10-12 Minutes and Add Corn. Wait 5-7 Minutes and Add Shrimp. After 5-7 Minutes Drain and Serve.
he water, olive oil, and Zatarain's Black Beans & Rice mix
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.
atter.
Season chicken with Zatarain, turmeric, white pepper, chicken bouillon
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.
Using a large pot (such as a turkey fryer), half fill with water.
Bring to the boil and add the bottle of Zatarain's, the artichokes and lemons.
Bring back to the boil and add the potatoes and the sausage.
Wait 10 minutes, then add the first 5 lobsters. For 1 1/4 pounds, cook for 12 minutes.
For a 2 pound lobster, cook for 18 minutes.
Cook the second batch of lobsters, then remove everything from the pot and enjoy.
Melt the butter with the garlic and serve on the side.
Wash dry beans and let soak overnight in about 6 cups of water.
Next day, drain, if any water is left, and put in slow cooker. Cover with 5 cups of water and pour in box of Zatarain's red bean mix.
Also add sausage, if desired.
Cook about 6 hours on medium heat. Serve on rice.
Put Zatarain's Shrimp 'n Crab Boil in a medium pot of water and boil for about 4 minutes.
Add shrimp and boil for 2 minutes. Remove shrimp and save the water.
Add noodles to the water and cook until tender.
Strain.
In a large bowl combine noodles, bell pepper, celery, olives, shrimp and mushrooms.
Add vinegar, Hellmann's dressing and salt and pepper to taste.
Toss and serve. Easy to make and very delicious.
In a large pot, combine ground beef and sausage, crumble and mix very well and brown over medium heat. Continue to stir and crumble meat until done.
Drain fat.
Add onions, garlic and Zatarains rice mix, (12oz) and specified amount of water (3-1/2 cups).
Return to high heat, until boiling. Then reduce heat to simmer/low and cook covered for about 20 minutes until rice is tender.
Stir occasionally.
Remove from heat and let stand covered for 5 minutes.
Do a final stir, and serve. I like mine with a little squirt of sriracha as ...
Use oil to cook meats starting with chicken (cook fully), then sausage, last shrimp.
Cook until shrimp is almost pink and season with chili pepper, black pepper and chopped veggies.
Follow directions on back of Zatarain's box, mix in stewed tomatoes.
Cook until rice is tender.
Fill stockpot about 1/2 full with water. Squeeze lemons into water and add to water.
Put Zatarain's package in water. Bring to a boil. Add potatoes, celery, onion and bell pepper; cook for 5 to 7 minutes. Then add sausage, corn and okra. Cook for 10 minutes. Add shrimp and mushrooms; cook for 2 minutes.
Fill large pot 1/2 full with water and beer and tablespoon of Zatarain's crab and shrimp boil and bring to a boil over medium heat.
Toss in shrimp; cover and turn off heat.
After 4 minutes, drain shrimp and rinse with cold water to stop cooking process. Melt butter in a saucepan and add in heavy cream.
Add 4 to 5 dashes of Tabasco.
Toss shrimp with fettuccine and pour sauce over top.
Grind black pepper to taste.
Serve immediately.
Boil shrimp in 1/2 bottle Zatarain's shrimp boil for approximately 10 to 15 minutes.
Set aside for 1 hour (leave in boil).
Drain shrimp and add all other ingredients.
Chill for 1 to 2 hours.
Serve on sliced bread.
Make a brine of water and salt.
Soak fillets 1 hour; drain. Pack mullet to lower neckband of quart jars.
Add no water, but pack fish firmly in jar.
Add Zatarain's Creole seasoning to each quart.
Process 100 minutes at 10 pound pressure.
oil. Reduce heat.
Add Zatarain's New Orleans Style Dirty
In a large deep frying pan, over medium high heat, saute red and green pepper, celery and onion in olive oil, until softened. About 5 minutes. Remove from pan, and set aside.
In same pan, cook sausage, browning on all sides. Add cooked vegetables, stewed tomatoes, and Zatatrain's Jambalaya Mix. Add water/chicken and cover pan. Cook stirring occaisionally about 15 minutes.
Add clams, mussels, shrimp, green beans, and peas. Cook an additional 15 minutes.
Serve with crusty bread for sopping up some fantastic sauce. Add hot sauce to you ...
nd 1 tsp. Equal for Recipes in bottom of 9 inch
nd 1 tsp. Equal for Recipes or 3 packets Equal sweetener
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Some recipes call for the dough to
BEAT cream cheese, vanilla and 1 3/4 teaspoons Equal| for Recipes in a small bowl until fluffy; spread evenly in bottom of crust.