- beef stew meat
- taco seasoning
- deveined
- uncooked medium shrimp. peeled and
- inch pieces
- half-and-half cream
- sliced fresh mushrooms
- shredded cheddar cheese
- tomato puree
- ground cayenne or to taste
- small bay leaf
- ground turkey
- apple cider vinegar
- Tabasco or other hot sauce
- ground deer meat
- ground beef*
- small cans tomato sauce
- small can tomato paste
- cumin
- 1lb ground beef
- black beans
- kidney beans
- v8 spicy
- chili seasoning
- sundried tomatoes
- dried onions
- Fritos
- sourcream
- heat for adults
- chili powder
- tomato juice
- Worcestershire sauce
- beer
- dried oregano
- dried cilantro
- masa harina
- Salt
Very Good! Quick, Easy!
I didn’t think this had enough “color” or taste so I added an additional 6 to 8 ounce can of V8 juice (already listed in ingredients).
- water
- dry Hidden Valley Ranch "DIP" mix
- dry taco seasoning mix
- V8 juice
- garlic diced
- ground beef
A helpful guide line!
- See directions...
This recipe utilizes a “mix”…“Bayou Magic Jambalaya Mix”…can only be found in only a few stores in Louisiana, Arkansas & Texas.
Yes, there is a recipe on the bag of mix, but I have made my own adjustments & additions to suit our family’s tastes.
Many people love the addition of Shrimp or will substitute shrimp for the chicken, you can do all three if you want.
- french onion soup
- Bay leaves
- Bayou Magic Jambalaya Mix
- Additional water if needed
- chicken bouillon
- cream of celery soup
- water
I made the following changes: I cooked Foolproof brown rice but drained a 14oz can of diced tomatoes and substituted the tomato juice for part of the liquid. Then I didn’t have a can of kidney beans, so I used a can of refried pinto beans instead; I misread the recipe and only used the one 14 oz can of tomatoes, and used 4 ears of corn. It was a favorite.
- chopped onions
- generous tsp ground cumin
- generous tsp chili pepper
- Tabasco or other hot pepper sauce or 1/4 tsp cayenne
- fresh or frozen cut corn
- salt to taste
- **************
- grated cheddar or monterey jack cheese
- chopped cilantro
- olive oil
- hot water
- bulghur