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This hearty jambalaya is bursting with chicken, smoked turkey sausage and shrimp. It takes just 25 minutes to prep in the morning, and then your slow cooker will work its magic and deliver a tasty ...
Bring the chicken broth and shrimp shells to a boil, reduce the heat and simmer until required later. Meanwhile, heat the oil in a large pan over medium-high heat, add the sausage and cook until ...
Jambalaya (/ ˌ dʒ æ m b ə ˈ l aɪ ə / JAM-bə-LY-ə, / ˌ dʒ ʌ m-/ JUM-) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat or seafood (or both), [1] and vegetables mixed with rice and spices.
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The shrimp may be cooked in the mixture or cooked separately and added at the end. Creole-type dishes combine the qualities of a gumbo and a jambalaya. They are typically thicker and spicier than a gumbo, and the rice is prepared separately and used as a bed for the creole mixture, rather than cooked in the same pot as with a jambalaya.
The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base. Variants use garlic , parsley , or shallots in addition to the three trinity ingredients. [ 1 ]
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Ham – usually pan fried, roasted, or smoked; varieties include "sugar-cured" or "country" (salt-cured) Ham hocks; Hot hamburger plate – a slice of white bread topped with a hamburger patty, French fries and gravy; Jambalaya; Liver – usually pan-fried pork or chicken liver, but also beef; Livermush