by Lesia
Gumbo Chops:
8 to 10 boneless rib-eye pork chops
3/4 cup Slap Ya Mama Cajun Gumbo Dinner Mix
3 cloves garlic, crushed
1/2 cup Merlot
1/2 cup chicken broth
1 large onion, cut in large chunks
5 Tablespoons butter
4 cups sliced mushrooms
In large mixing bowl, combine Slap Ya Mama Gumbo Mix, garlic, Merlot, and chicken broth. Mix until well-combined. Add pork chops and coat well. Place chops and onions in crock-pot and pour remaining mixture over chops and onions. Place butter on top. Cover and cook on high 4 hours or low 6 hours. Add mushrooms and cook the last 30 minutes to 1 hour of cooking time.
Slapped Dirty Cauli-Rice:
2 Tablespoons olive oil
2 Tablespoons butter
1 cup onion, chopped
1 cup green bell pepper, chopped
4 bay leaves
3/4 cup Slap Ya Mama Cajun Gumbo Dinner Mix
3 cloves garlic, crushed
1/2 cup Merlot
1/2 cup chicken broth
1 large onion, cut in large chunks
5 Tablespoons butter
4 cups sliced mushrooms
In large mixing bowl, combine Slap Ya Mama Gumbo Mix, garlic, Merlot, and chicken broth. Mix until well-combined. Add pork chops and coat well. Place chops and onions in crock-pot and pour remaining mixture over chops and onions. Place butter on top. Cover and cook on high 4 hours or low 6 hours. Add mushrooms and cook the last 30 minutes to 1 hour of cooking time.
Slapped Dirty Cauli-Rice:
2 Tablespoons olive oil
2 Tablespoons butter
1 cup onion, chopped
1 cup green bell pepper, chopped
4 bay leaves
1 medium-sized jalapeño pepper, chopped
1/4 teaspoon Slap Ya Mama Original Blend Seasoning
4 cups riced cauliflower
1 beef bouillon cube dissolved in 1/4 cup water
1/2 to 1 teaspoon Tabasco sauce
Heat skillet with oil and butter. Saute' onion and bell pepper until tender, about 6 minutes. Add bay leaves, jalapeño, and seasoning. Mix well and cook another 2 to 3 minutes. Add riced cauliflower and broth. Mix well and cook on medium-high heat 5 minutes, stirring occasionally so not to burn it. Stir in Tabasco sauce and serve.
1/4 teaspoon Slap Ya Mama Original Blend Seasoning
4 cups riced cauliflower
1 beef bouillon cube dissolved in 1/4 cup water
1/2 to 1 teaspoon Tabasco sauce
Heat skillet with oil and butter. Saute' onion and bell pepper until tender, about 6 minutes. Add bay leaves, jalapeño, and seasoning. Mix well and cook another 2 to 3 minutes. Add riced cauliflower and broth. Mix well and cook on medium-high heat 5 minutes, stirring occasionally so not to burn it. Stir in Tabasco sauce and serve.
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