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Cajun Style North Carolina Cajun Jambalaya and BBQ SauceMain Dishes & Casseroles
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Submitted by Luke Davis
on Thursday, June 17, 2010
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| Makes: | 12 servings |
| Prep Time: | 17 minutes |
| Cook Time: | 51 minutes |
| Ready In: | 1 hour, 8 minutes |
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This is some Jambalaya, CAROLINA CAJUN STYLE. A shortcut style with the power-style taste of an all day cooking event. Simple as 1-2-3-4! |
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| Ingredients |
| 1 pound Jumbo Lump FRESH crabmeat |
1 .Franks Red-hot Bottles |
| 1 box Zatarians Jambalaya mix |
1 batch home-made BBQ sauce (ingredients below) |
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| BBQ Sauce |
1 cup white vinegar |
| 1 cup cider vinegar |
1 tbsp brown sugar |
| 1 tbsp cayenne pepper |
1 tbsp hot pepper sauce (e.g. Tabasco™), or to taste |
| 1 tsp salt |
1 tsp ground black pepper |
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| | | Directions | Cajun Carolina BBQ sauce - Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
Jambalaya - Open ZATARIANS box and pull out packet and open and pour in pot. Open the crab box/bag and pull out crab and put in pot. Bring pot to a boil, allow 45 minutes for the soup to finish and a additonal few minutes for the crab. Times may vary on heat and such. Place on plate and apply BBQ sauce and red hot for a truly delightful North Carolina taste mixed in with a kick of Cajun flavor and Cajun power.
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