In a large bowl, stir together 2 cups whole cashews, 1/8 cup sugar, 2 tablespoons melted butter, ½ teaspoon salt, 1/8 to ¼ teaspoon ground red pepper, and 2 teaspoons Worcestershire sauce. (Reduce the salt, if your cashews have already been salted.) Spread in a lightly greased 13-inch by 9-inch by 2-inch Pyrex dish or baking pan. Bake at 350 degrees (F) for 8 to 10 minutes, stirring once or twice during baking. (Bake only about 8 minutes, if your cashews have already been roasted.) Spread cashews on waxed paper to cool. Sprinkle cooled nuts with ½ tablespoon sugar. Pour into a nice serving bowl and serve when desired. You may store these for a couple of weeks in a jar with a screw-on lid, or in a zip-lock bag. Enjoy!!!
Added: 1566 days ago by
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In a large skillet, saute smoked sausage over medium-high heat, until browned, about 3 to 5 minutes. Add 1 small chopped onion, ¼ cup diced celery, 1 large chopped green pepper, and 2 coves minced garlic. Saute 2 to 3 minutes. Add 14.5-oz. can diced tomatoes, 14.5-oz. can chicken broth, 1 ¾ teaspoons Cajun seasoning, and ¼ teaspoon ground red pepper. Bring to a boil, and stir in ¾ cup uncooked long-grain white rice. Cover and reduce heat to low. Simmer 25 to 30 minutes, or until the liquid is absorbed and the rice is cooked. Stir in 1 pound uncooked shrimp. Cook 3 to 5 minutes, or until shrimp turns pink and opaque. Ladle immediately into serving bowl, and serve. I served my Shrimp and Sausage Jambalaya with freshly-made Hot Water Corn Fritters. Delicious! I hope you enjoy this recipe! -
Added: 1569 days ago by
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