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Jambalaya SoupSoups, Salads & Vegetables
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Submitted by J Blanchard Alabama
on Thursday, May 30, 2002
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| Makes: | |
| Prep Time: | 20 minutes |
| Cook Time: | 1 hour, 20 minutes |
| Ready In: | 1 hour, 40 minutes |
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Jambalaya, a favorite Cajun word and dish, meaning to combine different kinds of ingredients that are normally cooked as separate dishes. According to Emeril the word comes from JAMBO meaning ham, the African YA meaning rice and the Acadian language where everything is A LA. Not so sure I buy that but I will buy that this soup will be good. |
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| Ingredients |
| 1 pound lean ground meat |
1 large onion chopped |
| 1 can Rotel Tomatoes or Stewed Tomatoes |
4 -5 carrots |
| 2 - 3 medium size red potatoes |
1/2 pound Velveeta Cheese |
| 1 can whole kernel with water |
1 can string beans with water |
| 1 can peas with water |
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| | | Directions | Brown ground meat and onions.
Add Rotel/tomatoes and cook for a 10 minutes.
Add diced carrots and water. Cook for 15 minutes.
Add diced potatoes and cook for 30 minutes.
Add water as needed stirring often.
Add the corn, beans and peas. Cook for 10 minutes.
Add the Velveeta cheese and cook until melted.
Serve and enjoy. |
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