Cajun Jumble Laya Stoup Rachael Ray Recipes

CAJUN JUMBLE-LAYA STOUP (RACHAEL RAY)

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.

GREEK CHICKEN MARINADE FROM RACHAEL RAY

Steps:

• Mix ingredients together. Use as a marinade for chicken, then grill or bake as you wish.

STUFFED PEPPER STOUP - RACHAEL RAY

Steps:

• Heat a medium soup pot over medium-high heat with EVOO. When oil is hot, add beef and season with salt, black pepper and allspice. Brown the meat, about 5 minutes, then add garlic, onions, peppers and bay leaf, and cook 7-8 minutes, until veggies are tender.
• Stir in stock and tomatoes and bring to a boil.
• Add pasta and cook to al dente, 7-8 minutes.
• Turn off heat and fold in the basil.
• Serve in shallow bowls with grated cheese on top.