Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a special dish, best seafood jambalaya. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Best Seafood Jambalaya is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Best Seafood Jambalaya is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we must first prepare a few components. You can cook best seafood jambalaya using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Best Seafood Jambalaya:
- Take 1 lb pork sausage
- Get 1 packages Zummo's boudain sausage
- Take 1 can cream of chicken soup
- Prepare 8 oz brown rice
- Get 1 tbsp Weber n'orleans cajun seasoning
- Make ready 1 tsp old bay seasoning
- Make ready 1 Small green bell pepper chopped
- Take 1/2 Sweet onion chopped
- Prepare 12 oz Precooked seafood blend pkg thawed
This Baked seafood Jambalaya is a twist on the traditional jambalaya recipe. It's crowd pleasingly delicious with a pronounced personality. It contains a variety of textures and tastes and certainly looks. There is no one best seafood jambalaya recipe.
Steps to make Best Seafood Jambalaya:
- In a large skillet, brown both kinds of sausage with onion and bell pepper. When meat is done, veggies should be soft.
- Cook rice according to package.
- Add rice and seasonings to meat/veggies skillet. Stir to blend well.
- Add soup with one can of water to skillet. Stir well. Cook about 5 minutes.
- Remove from heat, add seafood blend. Serve.
Jambalaya is a dish of Creole and Cajun origins first popularized at the crossroads of the French, Spanish, and African communities of New Orleans. SO I created my own New Orleans-style jambalaya without seafood, just sausage and chicken. I've always loved the flavors of jambalaya but can rarely enjoy it because I hate seafood. A fragrant chorizo, chicken and seafood jambalaya inspired by Creole cooking. An easy one-pot flavoured with thyme Stir in the rice, then the tomatoes.
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