Creole-Style Red Jambalaya With Chicken, Sausage, and Shrimp Recipe
Red Creole jambalaya is a classic of New Orleans cookery: a pot of rice loaded with meats, seafood, tomatoes, and more flavor than you'll know what to do with. The secret to this one is in carefully orchestrated steps to deepen and build flavor, plus a trip to the oven to guarantee you don't end up with a burnt layer of rice on the bottom of your pot.
Shrimp and Andouille Jambalaya - Louisiana Cookin
Baking this jambalaya helps the flavors of the ingredients come together for an incredibly tasty result. Save Recipe Print Shrimp and Andouille Jambalaya Yields: 12 Ingredients 4 tablespoons vegetable oil, divided 1½ cups chopped onion 1½ cups chopped celery ¾ cup chopped green bell pepper ¾ cup chopped red bell pepper 3 cloves garlic, minced …
During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. —Cindi Coss, Coppell, Texas
Step by Step Homemade Mississippi Roast Beef Po'Boy with Debris Gravy
How to make a Mississippi style, dressed and pressed, roast beef po'boy, with a freshly cooked roast and homemade gravy, using Parasol's boil and oven method of cooking for the roast.