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This is a real cajun's jambalaya recipe. Classic jambalaya, rice, meat and full of flavor. Makes a HUGE pot of jambalaya - great for parties! Take a very large pot (that has a lid) and put over me...
We just love jambalaya....This recipe is one that I threw together after finding one here at the zaar and adding my own touches to it.... I hope you enjoy as much as we did.... Serving Size: 1 (361) g...
This dish has everything! Savory meats cooked in a seasoned rice. A true cornucopia of Cajun goodness. The name, "Jambalaya," [juhm-buh-LI-yah] is a Cajun word derived from French (jambon fo...
Consider sound when cooking this dish. The andouille sizzles loudly at first, then quiets as it renders fat, indicating that it's nearly done. The vegetables cook softly as they release liquid. Bu...
A nice cajun treat for those just starting their journey into the cajun culinary field Preperation: In a 10" skillet stir together water, chicken broth, cayenne pepper, salt, paprika, pepper, oi...
The prep time does not include the 2 hours to marinate the kabobs... this is a very easy recipe to make...and easier than making Jambalaya... I serve this with short brown rice but 1. Thaw shrimp, if...
With this cold weather hitting us I've been craving some real downhome Jambalaya and had to pull out this old family recipe. Nothing better than a big ol' pot of Cajun Jambalya! Hope ya...
I've been making a kind of freestyle jambalaya for years; as the title says, I've finally written down a basic recipe for my creation. But don't let it end here; jambalaya is a dish that y...
This simple version of the classic Creole rice dish contains shrimp, ham, and andouille smoked sausage and, although flavored with garlic and a bit of cayenne pepper, is not overly spicy. Instructions...
Heat the olive oil in a sauce pan that you have a tight fitting lid for. The whole thing will get cooked in this pan. Toss in the onions and the peppers and saute until the onions are just turning tr...
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