Cajun Jumble Laya Stoup Rachael Ray Recipes

CAJUN OVEN FRIES

Cajun Oven Fries image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 7

Ingredients

4 medium thin-skinned white potatoes
3 to 4 tablespoons extra-virgin olive oil
2 tablespoons cayenne pepper sauce
1 teaspoon (1/3 handful) ground thyme or poultry seasoning
1 teaspoon (1/3 handful) sweet paprika
1 teaspoon (1/3 handful) ground cumin
Coarse salt and black pepper

Steps:

Preheat oven to 450 degrees F.
Cut potatoes into wedges. In a large bowl, combine oil, hot sauce, thyme, paprika, and cumin. Toss potatoes in dressing and spread out in a single layer on a nonstick cookie sheet. Season wedges with salt and pepper and roast for 20 minutes, turning once.

SAUSAGE, PEPPERS AND ONIONS STOUP

Sausage, Peppers and Onions Stoup image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 27m

Yield 4 servings

Number Of Ingredients 11

Ingredients

3 tablespoons extra-virgin olive oil
1 1/2 pounds hot or sweet bulk Italian sausage
4 cloves garlic, finely chopped
3 to 4 cubanelle peppers, seeded and thinly sliced
2 medium-large onions, thinly sliced
2 tablespoons balsamic vinegar
2 cups chicken stock
2 (15-ounce) cans or 1 (28-ounce) can crushed or diced fire roasted tomatoes
1/4 cup finely chopped parsley leaves
1/2 cup basil leaves, torn
1 cup shredded Parmigiano-Reggiano

Steps:

Heat extra-virgin olive oil in deep skillet, add sausage and brown a few minutes then add garlic, peppers, onions and cook until soft, 6 to 7 minutes more.
Deglaze pan with a little vinegar, stir in stock and tomatoes and reduce heat to simmer, cook 5 minutes more then stir in parsley and basil and serve with cheese on top.

CAJUN JUMBLE-LAYA STOUP (RACHAEL RAY)

Cajun Jumble-Laya Stoup (Rachael Ray) image

Rachael's take on a less carb Jambalaya. She says this is a Jumble that's a lot like Jambalaya. Enjoy! Note from Rachael: Okra not your thing? Substitute frozen defrosted French-cut green beans.

Provided by HallieandColtonsMoma

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons vegetable oil
1 lb andouille sausage, sliced on an angle into 1/2-inch-thick slices
2 lbs chicken tenders, cut into bite-size pieces
1 medium yellow onion, sliced
3 large garlic cloves, chopped
3 celery ribs, chopped
1 green pepper, quartered, then sliced into thin strips
1 red bell pepper, quartered, then sliced into thin strips
4 sprigs fresh thyme
2 cups chicken stock
1 cup tomato juice
1/4 cup hot sauce
1 lb medium raw shrimp, peeled and deveined
8 ounces frozen okra, defrosted
1/4 cup fresh flat-leaf parsley, chopped
4 scallions, green and white parts, thinly sliced

Steps:

Heat a large, deep skillet over high heat with the vegetable oil.
Add the andouille sausage and brown for 2 to 3 minutes. Move the andouille sausage to one side of the pan and add the chicken tenders. Season the meat with salt and pepper. Continue to cook for another 3 minutes, and until the chicken starts to brown.
Stir to combine the chicken with the andouille sausage, then add the onion, garlic, celery, green and red bell peppers, and thyme sprigs. Cook, stirring frequently, for 5 minutes.
Add the chicken stock, tomato sauce, and hot sauce and bring up to a boil.
Add the shrimp and okra, cover the pot, and simmer for 5 minutes or until the shrimp are firm and pink. Uncover the stoup and stir.
Turn the heat off, stir in the parsley and scallions, and serve.

Nutrition Facts : Calories 932.3, Fat 44.5, SaturatedFat 13.3, Cholesterol 372.5, Sodium 2426.1, Carbohydrate 25.8, Fiber 4.2, Sugar 11, Protein 103.2

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