Enjoy some Creole comfort the quick and easy way with this Johnsonville creation. Using your favorite Jambalaya rice and Creole seasoning, add in some succulent shrimp, olive oil, tomatoes and hot pepper sauce to get the celebration started. Add Johnsonville?s Andouille Dinner Sausage to bring everything together for a truly authentic taste experience. Taking a trip to the Big Easy has never been so simple! Provided by The Kitchen at Johnsonville Sausage
“When I first made this,” writes Linda O'Brian of Girard Pennsylvania, “my husband was surprised it was a light recipe. We enjoy it often.” She adds, “Sometimes I add feta cheese; a small amount can really change the flavor.”
When the weather gets chilly, warm up friends and family with this easy-to-prepare entree from our Test Kitchen. Topped with feta cheese and laced with a hint of wine, the aroma as it simmers will make mouths water!
TIP: Look for tomato paste in a tube--it's great when you just need to use a tablespoon or two, and it keeps for up to 2 weeks in the refrigerator.
Here's the Asian way of chopping ginger: Scrape off the skin with the edge of a small spoon. Then cut it into very thin slices across the grain. Lay the slices in a single layer on half of a sheet of plastic wrap; fold the other half over the ginger. Pound the ginger slices with the flat side of a meat mallet. They'll separate into natural fibers. Scrape them together and chop them into small pieces. Cover and store in the refrigerator for up to a week.
Paella is a Spanish dish traditionally made with rice, saffron, a variety of meat and shellfish, garlic, onions, peas, tomatoes and other vegetables. It's named for the wide, shallow pan it's cooked in, but I cook mine on the stovetop with delicious results.
If you like stuffed fish, this recipe is the way to go. It’s so easy to assemble and cooks in just a few minutes in the microwave. Try it with chicken instead of sole, if you prefer, for a meal that’s equally good. –Robert Bishop, Lexington, Kentucky
This rich and creamy pasta dish with three types of seafood comes together in moments. “When I serve this entree to guests, friends say I shouldn’t have worked so hard,” says Renae Rossow of Union, Kentucky. “I never tell them what a breeze it is to assemble.”