Getting dinner on the table just got a whole lot easier.
Everything you need to conquer life in the kitchen.
As a member, you can save and sort your favorite recipes -- for FREE!Join Food.com
Make room on that summer bucket list and celebrate the season with these must-try recipes.
Slow-cooker dishes, casseroles, pot pies, cakes and cookies — it doesn't get any better than this.
As a member, you can save and organize your favorite recipes and more.Join Food.com
All the scary eats and spooky sweets you could ever want.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Get Our Food Holidays App!
As a member, you can save your favorite recipes, plan menus and more.Join Food.com
Want to see what this genius app can do? Check out our fun video showing you all the ins and outs.
Take your love of bacon to new levels with these aha tips.
Drip-free cones, secret banana messages, crazy-easy yogurt pops — well, hello there, cool mom!
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Showing 1-3 of 3
on May 08, 2014
One of our top Jambalayas, just a little spicy! Clam juice eluded me, so I subbed Clamato for both the tomato juice and the clam juice. I used a pressure cooker instead of a slow cooker, reducing cooking time to 25 minutes (including time to reach pressure and for quick release), and more flavor was retained. Using the pressure cooker, 1) I first browned the proteins for 4 minutes in the oil (beginning with 2 minutes for Aidell's Andouille Chicken sausage, then adding shrimp for 1 minute, then adding bay scallops for 2 minutes), then removed them to a pasta bowl via a slotted spoon to reserve in a 180F oven; 2) I then followed Step 1 to prepare the vegetables; 3) I followed Step 2's first sentence, then brought to a boil, secured the lid and brought up to 15 psi (high pressure), cooking for 8 minutes after reaching pressure; 4) I did a quick release of the pressure by depressing the steam vent; 5) because my Kuhn Rikon pressure cooker did not cook off much liquid, I needed to simmer the contents to reduce the liquid to an acceptable thickness (I would decrease the water to 1/2 cup next time). Because the Clamato was so liquid, the tomato ingredients didn't burn on the bottom of the pressure cooker. The recipe directions could be more explicit about when to add the whole tomatoes, and it would help me immeasurably if the ingredients were listed in order of use. Made for Spring 2014 Pick A Chef.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on May 03, 2006
Full 5 stars for flavor. I made mine stove top but followed the instructions on browning etc. In the morning I did up to & including step 3. When the rice was just beging to plump I added the sausage and turned the heat off Lid on. 20 minutes before dinner I heated it again, make sure that you stir occasionally so it doesn't stick and 10 minutes before serving added the seafood that I had all ready. There are four very generous servings and I would say it can feed 6.. I used 11 oz of Andouille sausage (I like the heat) that I cut into 1/2" slices. Wonderful dinner thanks RUSewCrazypeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 08, 2006
OH, this was Soooo good!! It was even good before I added the seafood. I used half a bag of Little Smokies cut in half and browned instead of Andouille & chipotle powder instead of cayenne. A Word Of Warning - it was a good thing I was home and monitoring (sniffing & stirring) the crockpot because the rice was done and sticking to the bottom & sides of the pot after about 2.5 hours on low. I added about 1 cup more liquid and turned the pot off until I was ready to add the seafood & sausage and then proceeded with step 4. Other than the timing issues this is Superb and I will be making it quite often.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (722 g)
Servings Per Recipe: 4