Last night Sue made the best Jambalaya and it was so easy and super delicious. The recipe came from the Oak Alley Plantation cookbook.
Makes 6 servings
1 lb raw shrimp, peeled
1 lb smoked sausage sliced and cut into four pieces per slice
Cajun seasoning to taste
2 cups uncooked long grain rice
1 (10 ounce) can of beef consommé
1 (10 ounce) can French onion soup
½ stick butter, cut into small pieces
½ cap full of Shrimp and Crab Boil liquid
2 chopped green onions
¼ cup chopped yellow onion
Pour everything into the rice cooker. Cover and cook until the bell rings. Allow the mixture to steam for an additional 20 minutes before serving. Of course, Sue and I sprinkled some Louisiana hot sauce on top of ours too.
Filed under Autumn, Beef, Celebration, Chicken, Entree, Fish / Seafood, Louisiana / Cajun, rice, Spring, Summer, Winter
Sue Patrick Richard shared this recipe. The roast tastes delicious and smells like fall when it’s cooking. Helpful hint: Unless you have a 5, 6, or 7 quart crock pot, cut any roast larger than 2 1/2 pounds in half so it cooks completely.
1/4 cup pomegranate juice
1/4 cup sugar
1 tablespoon salt
1 tablespoon garlic salt
1 tablespoon steak seasoning
1 teaspoon black pepper
1 pork roast (4 -5 pounds)
2 pears, cored, peeled and sliced thick
1/2 orange with peel, sliced thick
Combine pomegranate juice and sugar in small saucepan. Cook over low heat, stirring until sugar dissolves, about 2 minutes. Pour into crock pot.
Combine salt, garlic salt, steak seasoning, and pepper in small mixing bowl. Rub mixture over roast and let sit for a few minutes. Place roast in crock pot. Turn roast to cover with juice mixture.
Top roast with pear and orange slices. Cover, cook on high for 6 – 8 hours or until tender. Serves 6 – 8.
As you know I had apple pie for my birthday instead of traditional cake. I love Apple Pie! I have received several phone calls suggesting that I should get the recipe from the old Freeman and Harris. Of course they are closed, but if any of my readers can provide this recipe, I would be forever grateful.