A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cajun Seafood Jambalaya
- add review
- #48908
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound smoked sausage, sliced
1 pound lean ham, diced
4 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
3/4 cup chopped green onions
2 teaspoons minced garlic
2 teaspoons Creole seasoning
2 3/4 cups chicken stock or water
1 can (14 to 16 ounce size) tomatoes
1 can tomatoes with juice
2 1/2 cups uncooked rice
1 pound crawfish tails, shrimp, or crabmeat
directions
In a Dutch oven, saute sausage and ham until begins to brown; add butter, chopped vegetables, and garlic and saute until soft, stirring often.
Stir in seasonings, stock and tomatoes and bring to boil.
Add rice, stirring well; add seafood, stir, reduce heat to low, cover and cook until rice is done, about 40 minutes.
added by
nutrition data
520 calories, 23 grams fat, 50 grams carbohydrates, 27 grams protein per serving.
Beer makes batters better, meat more tender, and sauces more flavorful.
It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
reviews & comments
January 31, 2008
I was looking for a jambalaya recipe and there were so many to choose from, but I picked this one and was glad I did! It was so flavorful and good. I used 1 cut up chicken breast instead of ham, and sauteed it along w/1 tsp of the cajun seasoning in w/the veggies after they had cooked a while. (I added the 2nd tsp of cajun seasoning with the tomatoes). I wasn't sure of the size of the tomatoes w/juice, so I used a 16 oz can of tomato sauce, and a 16 ounce can of diced tomatoes (I pureed so my kids wouldn't pick them out), but probably would be okay with more. I used Minute Rice instead of regular rice which lowered the ending cooking time to about 15 minutes versus 40. I also added 1/2 bag of frozen okra when I added the shrimp. So Yummy! Will make this one again!