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With andouille sausage, chicken breast, and shrimp, this oven jambalaya has all the flavors of the original but requires less time standing in front of a hot stove.
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This is my take on a Louisiana classic. No shortcuts! Put everything into the slow cooker in the morning and you will have your meal ready in the late afternoon or evening, whenever you are ready. This recipe will feed a lot of people.
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Deeply browned vegetables, chicken, and sausage make a full-flavored jambalaya, everybody's favorite Southern one-pot rice dish. If you can't find andouille, use a spicy chorizo or smoked sausage.
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This recipe makes enough to stuff a turkey and fill a casserole. Use five cups for the cavity and the skin flap at the top of the breast, then cook the rest in an 8-by-11-inch baking dish. Recipe By: Grace Parisi Servings: Makes 17 to 18 cups
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Fresh spinach ravioli are a clever shortcut for making lasagna: Each ravioli is already a mini layer of pasta, cheese and vegetable. This recipe is especially fast to make using preroasted or grilled vegetables from the deli counter.
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Get Asturian Bean and Sausage Soup Recipe from Food Network
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Chef Charlie Palmer offers a new take on classic stuffing by adding homemade cornbread and sweet and spicy Italian sausage.
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A hearty soup, packed with lentils, smoked vegetarian sausage, onion, cabbage, and tomatoes.
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These cheesy breakfast biscuits, stuffed with Italian sausage and veggies, make a satisfying first meal, whether you're sitting down to brunch with the family or taking them on the go.
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Get Creole Crawfish and Shrimp Boil Recipe from Food Network