Recipe North Carolina Cajun Jambalaya and BBQ Sauce

Lily

B.R
Staff member
Ingredients
1 pound Jumbo Lump FRESH crabmeat
1 .Franks Red-hot Bottles
1 box Zatarians Jambalaya mix
1 batch home-made BBQ sauce (ingredients below)

BBQ Sauce
1 cup white vinegar
1 cup cider vinegar
1 tbsp brown sugar
1 tbsp cayenne pepper
1 tbsp hot pepper sauce (e.g. Tabasco™), or to taste
1 tsp salt
1 tsp ground black pepper

Directions
Cajun Carolina BBQ sauce - Combine the white vinegar, cider vinegar, brown sugar, cayenne pepper, hot pepper sauce, salt and pepper in a jar or bottle with a tight-fitting lid. Refrigerate for 1 to 2 days before using so that the flavors will blend. Shake occasionally, and store for up to 2 months in the refrigerator.
Jambalaya - Open ZATARIANS box and pull out packet and open and pour in pot. Open the crab box/bag and pull out crab and put in pot. Bring pot to a boil, allow 45 minutes for the soup to finish and a additonal few minutes for the crab. Times may vary on heat and such. Place on plate and apply BBQ sauce and red hot for a truly delightful North Carolina taste mixed in with a kick of Cajun flavor and Cajun power.


 
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