Brian in the Kitchen Recipes
BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
January 24 2019
Chinese Jambalaya
1 package zatarain's jambalaya mix (better yet, make some rice with cajun spices...this limits the salt content!)
2 1⁄2 cups water
1 lb crab, cut into bite sized pieces
1⁄2 cup celery, diced
1⁄4 cup bamboo shoot
1⁄4 cup water chestnut, sliced
1⁄2 cup bean sprouts
1⁄2 cup snow peas
1⁄4 cup white onion, diced
1⁄3 cup carrot, shredded
1 cup cabbage, shredded
1⁄4 teaspoon black pepper
3 tablespoons soy sauce
3 tablespoons oil
4 -6 tomatoes, depending on size and preference
1⁄4 cup pecans or 1⁄4 cup peanuts
other meat (beef, chicken, duck, game, pork or other types of seafood can be substituted in the recipe)
Cook Zatarain's Jambalaya Mix according to package instructions, omitting the meat. Reserve.
Heat oil in a wok. Add crab and cook until done. Add all the vegetables and lightly stir fry leaving vegetables crisp. Add the tomatoes. Do not overcook.
Add soy sauce, pepper, and pecans and mix well.
Add cooked Jambalaya, stir to mix well and cook until rice is hot.