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By Abite2eat on September 24, 2012
"Ready, Set, Cook! Reynolds Wrap Contest Entry. I made this recipe by just going through my fridge and putting together a hearty and healthy dinner for my wife and three year old son, Jaxen. Most of the ingredients fall into the "SuperFood" category, making this dish very healthy and nutritious as well. I used dry pinto beans soaked and..."
Prep Time: 30 mins
Total Time: 1 hrs
By WhiskingWings on March 18, 2012
"The flavours of my favourite shrimp jambalaya, but without the rice or okra common to the dish. I actually love this saucy mix on Israeli couscous or even pasta! If you can't find fish stock (I find cubes in Italian markets), use clam juice or vegetable broth. I use Creole Seasoning as my Creole seasoning."
Ingredients: fish stock, medium raw shrimp...
Prep Time: 10 mins
Total Time: 15 mins
By WhiskingWings on January 23, 2012
By AniSarit on July 19, 2011
By Miss Annie on September 8, 2009
"From Emeril's New New Orleans Cooking. This is a fairly basic seasoniong mix. If you want hotter, decrease the paprika and increase the cayenne. I wouldn't mess with the black pepper amount, however, since that will change the texture and color of the mix."
Prep Time: 5 mins
Total Time: 5 mins
By Heydarl on January 31, 2009
"A recipe from Tony Chachere's Cajun Country Cookbook that we picked up in New Orleans several years ago, where we fell in love with Cajun & Creole cooking. I normally make this with bacon instead of ham. A great brunch or lunch meal - also reheats well in the microwave."
Prep Time: 35 mins
Total Time: 45 mins
By Heydarl on September 17, 2007