02-04-2010, 07:32 PM
|
#62
|
Practically Lives Here
How Do You Identify?: Queer Stone Femme Girl of the Unicorn Variety
Preferred Pronoun?: She, as in 'She's a GEM'
Join Date: Nov 2009
Location: The roads are narrow here
Posts: 36,587
Thanks: 182,179
Thanked 108,763 Times in 25,659 Posts
Rep Power: 21474887
|
Quote:
Originally Posted by Spirit Dancer
Slow Cooker Jambalaya
Make this Cajun/Creole dish as spicy as you like.
Makes: 8 servings
1 large onion, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
2 medium celery stalks, chopped (1 cup)
3 garlic cloves, finely chopped
1 can (28 ounces) Progresso diced tomatoes, undrained
2 cups chopped fully cooked smoked sausage
1 tablespoon parsley flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon red pepper sauce
3/4 pound uncooked peeled deveined medium shrimp, thawed if frozen
4 cups hot cooked rice
1. Mix all ingredients except shrimp and rice in 3 1/2- to 6-quart slow cooker.
2. Cover and cook on low heat setting 7 to 8 hours (or high heat setting 3 to 4 hours) or until vegetables are tender.
3. Stir in shrimp. Cover and cook on low heat setting about 1 hour or until shrimp are pink and firm. Serve jambalaya with rice.
Spray the inside of a 1/2-cup measuring cup with cooking spray. For each serving press the hot rice into the cup. Place the cup upside down in the bottom of a bowl, and unmold the rice. Spoon the jambalaya around the mound of rice. Serve with warm crusty French bread.
Nutrition Information: 1 Serving: Calories 265 (Calories from Fat 100 ); Total Fat 11 g (Saturated Fat 4 g); Cholesterol 60 mg; Sodium 710 mg; Total Carbohydrate 31 g (Dietary Fiber 2 g); Protein 12 g
Percent Daily Value*: Vitamin A 8 %; Vitamin C 24 %; Calcium 6 %; Iron 16 %
Exchanges: 2 Starch; 1 High-Fat Meat
|
If you had a picture of this, I'd lick the screen. Seriously.
__________________
I'm misunderestimated.
|
|
|