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January 2019

Rice Recipes

Sauces Recipes

Joan's Chutney

Joan's Chutney Recipe
3/4 c White rasins 1/4 c Bell peppers chopped fine 1 c White vinegar 4 Pears cored,pared, cho...

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Jambalaya I Recipe

Jambalaya I recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Jambalaya I recipe  PDF


5 Celery ribs, trimmed, sliced
2 Bell peppers, stemmed,
cored, seeded 1 md Red onion, peeled, quartered
1 md White onion, peeled,
quartered 1 md Yellow onion, peeled,
quartered 1 Head garlic, separated into
cloves, the cloves peeled 1 sm Bunch fresh basil (or 2
tablespoons dried) 1 sm Bunch fresh oregano (or 2
tablespoons dried) 1/2 bn Fresh thyme (or 2
tablespoons dried) 3 cn (28 ounces each) tomatoes,
diced 2 c Sun dried tomatoes, cut
into pieces 2 lb Boneless chicken, cut into
pieces 1 lb Wing ettes (wings without
the tips) 5 Bay leaves
4 tb Pure mild chile powder
2 lb Andouille sausage
2 lb Peeled, deveined tiger
shrimp Salt Hot steamed rice Puree celery, peppers, onions, garlic and herbs (e cept the bay leaf) in a food processor. Transfer to a large pot add the canned and sun dried tomatoes, the chicken, bay leaves and chile powder. Cover and bring to a boil. Reduce heat to medium an cook for about 35 minutes. While the mi ture cooks, thinly slice the andouille sausage and roast in 350F oven for about 15 minutes (this will render out a lot of the grease). Add andouille to the pot, reduce heat to a simmer, and cook for about 30 minutes. Add shrimp and cook for about 5 minutes. Season with salt to taste. Serve over rice. From George Louie. Serves 10 to 12. PER SERVING: 495 calories, 57 g protein, 21 g carbohydrate, 24 g fat (6 g saturated), 214 mg cholesterol, 957 mg sodium, 5 g fiber. From and article by Michele Anderson, San Francisco Chronicle, 2/17/93.
Posted by Stephen Ceideberg February 23 1993.

Jambalaya I recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
872 people have voted
Last Reviewed on 2019-01-22



Tuesday, Jan 22 2019 Download & Print Jambalaya I recipe  PDF   Rice recipes RSS   New

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2 lb Jerusalem artichokes, peeled 20 Eggroll wrappers 1 oz Butter 5 oz Ham, cubed 6 Shallots, thinly sliced 3 Garlic cloves, minced 3 ts Chive snips Salt and pepper 1 Egg white, lightly beaten Oil for deep frying Cook jerusalem artichokes in salted water until nearly soft. Chop finely, and transfer to a bowl. In a pan, fry ham and shallots in butter for 5 minutes. Add to the bowl, along with the garlic, chives, and salt and pepper. Mi well. Fill the eggroll wrappers with the jerusalem artichoke mi ture, and roll as usual. Glaze and seal with the egg white. Deep fry ...

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