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Ingredients

• ✓ grapeseed oil
• chocolate chip
• brown sugar
• whole wheat flour
• cocoa powder
• baking soda
• baking powder
• salt
• soy milk
• applesauce
• egg
• apple cider vinegar
• vanilla extract

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners.
2. 2 Whisk chocolate chips, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt together in a bowl. Whisk soy milk, oil, applesauce, eggs, vinegar, and vanilla extract together in a separate bowl; stir into flour mixture until batter is just combined. Spoon batter into prepared muffin cups until each cup is 3/4-full.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes.

By tng214

Ingredients

• ✓ grapeseed oil
• white sugar
• egg
• honey
• milk
• all-purpose flour
• green tea powder

Instructions

1. 1 Preheat oven to 320 degrees F (160 degrees C). Grease a small loaf pan.
2. 2 Beat sugar and egg whites together in a bowl using an electric mixer until stiff peaks form. Add egg yolk and mix well. Stir grapeseed oil, honey, and milk into egg mixture.
3. 3 Sift flour and green tea powder 2 times into a bowl; mix into egg mixture. Pour batter into prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

By yznl

Ingredients

• ✓ grapeseed oil
• water
• brown basmati rice
• salt

Instructions

1. 1 Combine water, brown rice, oil, and salt in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select Manual and High pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release any remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Fluff rice with a fork or a rice paddle.

By LauraF

Ingredients

• ✓ grapeseed oil
• dough
• confectioners' sugar
• milk
• vanilla extract

Instructions

1. 1 Complete all steps in How to Make Cronuts, Part 1 (The Dough) .
2. 2 Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
3. 3 Carefully lift a risen cronut from the baking sheet and gently drop it into the hot oil. Fry two at a time until golden brown, 1 1/2 to 2 minutes per side. Cronuts will puff up as they cook. Drain on racks over paper towels; let cool. Repeat to fry cronut holes.
4. 4 Whisk confectioners' sugar, milk, and vanilla for glaze in a shallow bowl until smooth and slightly runny.
5. 5 Higher-Rising Cronuts:
6. 6 Pick up a fried cronut and gently dip the top in glaze; return to the rack and let stand until glaze has set, about 15 minutes.
7. 7 When ready to make the remaining cronuts, remove the second half of the dough from the refrigerator (from Step 5 of How to Make Cronuts, Part 1 (The Dough) ). Let sit for 30 minutes.
8. 8 Roll dough on a floured surface into an 8x12-inch rectangle. Fold dough in thirds and roll again into a 3/4-inch thick rectangle. Use a sharp 3-inch round cutter to cut 6 circles of dough from the piece on the work surface. Use a 1-inch round cutter to cut the donut holes out of the dough circles.
9. 9 Line a baking sheet with waxed paper and dust paper lightly with flour. Place cronuts and holes onto the prepared baking sheet and let rise in a draft-free place until doubled in size, about 1 hour.
10. 10 Heat vegetable oil in a deep fryer or a deep saucepan over medium heat to 350 degrees F (175 degrees C).
11. 11 Carefully lift a risen cronut from the baking sheet and gently drop it into the hot oil. Fry two at a time until golden brown, 1 1/2 to 2 minutes per side. The extra fold and thicker dough will result in taller cronuts than before. Let fried cronuts drain on racks. Repeat to fry cronut holes.
12. 12 Dip in remaining glaze and let stand until glaze sets, about 15 minutes.

By John Mitzewich

Ingredients

• ✓ grapeseed oil
• watermelon
• scallion
• jalapeno pepper
• salt
• black pepper
• parsley

Instructions

1. 1 Place watermelon in a large bowl.
2. 2 Heat grapeseed oil in a medium skillet over low heat. Add scallions and jalapeños; cook and stir until fragrant and warmed, 1 to 2 minutes. Stir into watermelon; season with salt and pepper. Sprinkle with parsley; serve.

By DomesticDiva

Ingredients

• ✓ grapeseed oil
• cooking spray
• butter
• salmon fillet
• greek seasoning
• pistachio
• panko bread crumb

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
2. 2 Place butter in a microwave-safe bowl and melt in the microwave, 15 to 30 seconds. Let cool and stir in grapeseed oil.
3. 3 Place salmon fillets skin-side down on the baking sheet. Brush with butter mixture and sprinkle evenly with 1 1/2 teaspoons Greek seasoning.
4. 4 Mix crushed pistachios, bread crumbs, and remaining 1 teaspoon Greek seasoning together in a small bowl. Sprinkle evenly over salmon.
5. 5 Bake in the preheated oven until salmon flakes easily with a fork, about 20 minutes.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• red onion
• rye bread
• salt
• black pepper
• gouda cheese
• provolone cheese
• artichoke heart

Instructions

1. 1 Heat grapeseed oil in a large skillet over medium heat. Add onion; cook until softened and slightly browned, 5 to 10 minutes. Transfer onion to a small bowl; reserve oil.
2. 2 Lightly brush bread slices with reserved grapeseed oil; season with salt and black pepper. Arrange 4 bread slices, oil-sides down, in the skillet; top each with 1 slice Gouda cheese, 1 slice provolone cheese, artichoke hearts, onion, and 1 bread slice, oil-side up.
3. 3 Cook sandwiches until bread is browned and crispy and cheeses are melted, about 4 minutes per side. Slice each sandwich in half to serve.

By spatulove

Ingredients

• ✓ grapeseed oil
• sugar
• coconut oil
• egg
• lime
• whole wheat flour
• all-purpose flour
• coconut
• flaxseed
• baking powder
• salt
• milk
• lime juice

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease 10 Texas-size muffin cups or line with paper muffin liners.
2. 2 Whisk sugar, coconut oil, and grapeseed oil together in a bowl. Add eggs and lime zest; whisk until smooth.
3. 3 Whisk whole wheat flour, all-purpose flour, flaked coconut, flaxseed, baking powder, and salt together in a bowl. Stir milk and lime juice together in another bowl.
4. 4 Whisk milk mixture into sugar mixture. Gently fold flour mixture into sugar mixture until batter is just combined. Spoon batter into prepared muffin cups.
5. 5 Bake in the preheated oven until lightly browned and a toothpick inserted in the center comes out clean, about 40 minutes. Transfer muffins to wire racks to cool.

By suzipen

Ingredients

• ✓ grapeseed oil
• almond flour
• baking soda
• salt
• agave nectar
• vanilla extract
• chocolate chip

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
2. 2 Whisk almond flour, baking soda, and salt together in a bowl. Stir grapeseed oil, agave nectar, and vanilla extract together in a separate bowl. Mix oil mixture into almond flour mixture until dough is just combined. Fold chocolate chips into batter.
3. 3 Form dough into 1/2-inch balls and press onto the prepared baking sheet.
4. 4 Bake in the preheated oven until edges are lightly browned, 7 to 10 minutes.

By elanaspantrycom

Ingredients

• ✓ grapeseed oil
• russet potato
• paprika
• chile powder
• garlic granule
• white pepper
• salt

Instructions

1. 1 Peel potatoes and cut into 3/8-inch slices. Place into a bowl of water for 15 minutes to remove most of the starch. Transfer to a clean kitchen towel and dry.
2. 2 Meanwhile, mix paprika, chile powder, garlic, white pepper, and salt together in a small bowl; set aside.
3. 3 Preheat an air fryer to 350 degrees F (180 degrees C) for 5 minutes.
4. 4 Place potatoes into a medium bowl and add grapeseed oil; mix well. Pour into the air fryer basket.
5. 5 Air-fry for 10 minutes, shaking occasionally. Increase the temperature to 400 degrees F (200 degrees C) and air-fry until golden brown, 12 to 15 more minutes.
6. 6 Pour fries into a bowl, sprinkle with seasoning mix, and shake the bowl to ensure fries are evenly covered. Taste and adjust salt if necessary. Serve immediately.

By Bren

Ingredients

• ✓ grapeseed oil
• red snapper
• cajun seasoning
• garlic
• orange
• lime
• lemon
• thyme

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Clean red snapper inside and out under cold running water. Pat dry with paper towels, then place onto a baking sheet.
3. 3 Brush grapeseed oil all over the inside and outside of fish; sprinkle with Cajun seasoning on all sides. Insert garlic cloves, citrus slices, and thyme sprigs into the cavity.
4. 4 Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes, depending on size of fish.

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• onion
• garlic
• basmati rice
• curry powder
• garam masala
• cumin seed
• vegetable broth
• kosher salt

Instructions

1. 1 Heat grapeseed oil in a skillet over medium heat. Add onion and garlic; cook and stir until tender, about 5 minutes. Stir in rice, curry powder, garam masala, and cumin seeds. Cook and stir until rice is toasted, 1 to 2 minutes.
2. 2 Add broth to rice mixture; season with salt and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and liquid is absorbed, 45 to 50 minutes.

By Jeff Cummings

Ingredients

• ✓ grapeseed oil
• eggplant
• sea salt
• black pepper
• almond meal
• parmesan cheese
• sesame seed
• egg

Instructions

1. 1 Place eggplant slices in a colander and sprinkle lightly with salt. Set aside.
2. 2 Combine almond meal, Parmesan cheese, and sesame seeds in a bowl. Season with salt and pepper. Place beaten eggs in another bowl. Gently pat eggplant slices dry and dip first in eggs, shaking off excess, and then into almond meal mixture. Place breaded eggplant on a plate near the cooking area.
3. 3 Preheat the oven to 200 degrees F (95 degrees C). Line a baking sheet with parchment paper.
4. 4 Heat oil in a skillet over medium heat. Add eggplant slices to the hot skillet and cook in batches, turning occasionally until golden on both sides, about 5 minutes per batch. Place cooked eggplant on the prepared baking sheet and keep warm in the preheated oven.

By Best Cook

Ingredients

• ✓ grapeseed oil
• hot sausage
• bell pepper
• zucchini
• tomato
• chicken bouillon granules
• salt
• black pepper

Instructions

1. 1 Cook and stir sausage in a skillet over medium heat until cooked through, 5 to 7 minutes, partially draining the drippings. Add bell peppers and zucchini to the sausage; cook and stir until tender, about 5 minutes. Stir tomatoes, oil, chicken bouillon, salt, and pepper to sausage mixture; cook and stir until heated through, about 3 minutes.

By Jessica Chrysam Wood

Ingredients

• ✓ grapeseed oil
• yellow onion
• garlic
• cajun seasoning
• red bell pepper
• green bell pepper
• cabbage
• butter
• salt
• black pepper

Instructions

1. 1 Heat grapeseed oil in a large cast iron skillet over medium heat. Add onions and cook until softened, about 3 minutes. Add garlic, stir, and cook until fragrant, 1 to 2 minutes. Season with 1 teaspoon Cajun seasoning and stir to combine.
2. 2 Mix in red and green bell peppers; cook for 1 to 2 minutes Add cabbage, remaining 1 teaspoon Cajun seasoning, and stir to combine. Add butter and stir until melted. Simmer cabbage until it reaches desired softness, about 15 minutes. Season with salt and pepper.

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• onion
• shiitake mushroom
• garlic
• butter
• wine vinegar
• salt
• black pepper
• kale leaves
• nutmeg

Instructions

1. 1 Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
2. 2 Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.

By alluvcooking

Ingredients

• ✓ grapeseed oil
• cooking spray
• apricot preserves
• sriracha sauce
• worcestershire sauce
• butter
• cornish game hen
• mango-habanero seasoning
• basil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
2. 2 Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
3. 3 Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
4. 4 Place hens on the prepared cookie sheet and cover with foil.
5. 5 Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• red snapper
• blackened seasoning
• green bell pepper
• red bell pepper
• garlic
• thyme
• orange
• lime
• lemon

Instructions

1. 1 Preheat an outdoor charcoal grill for medium-high heat and lightly oil the grate.
2. 2 Clean red snapper and score fish on both sides. Rub inside and outside with oil, then generously rub with blackened seasoning inside and outside.
3. 3 Stuff snapper with bell peppers, garlic, thyme, and orange, lime, and lemon slices.
4. 4 Place snapper on the hot grill and cook until fish easily flakes with a fork, 3 1/2 to 4 minutes per side.

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• arugula
• cherry tomato
• pine nut
• parmesan cheese
• olive oil
• rice vinegar
• salt
• avocado

Instructions

1. 1 Combine arugula, tomatoes, pine nuts, Parmesan, oil, and vinegar in a large, lidded plastic bowl. Season with salt and pepper, then cover with the lid and shake to mix.
2. 2 Divide salad onto serving plates and top with avocado slices.

By KELLID26

Ingredients

• ✓ grapeseed oil
• cauliflower
• cumin
• salt
• black pepper
• tahini
• sriracha sauce
• water
• cilantro
• sesame seed

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Place a rimmed baking sheet inside to preheat for 5 minutes.
2. 2 Toss cauliflower with oil, cumin, salt, and pepper in a large bowl. Spread cauliflower carefully on the hot baking sheet. Set the bowl aside.
3. 3 Roast in the preheated oven until tender and starting to brown, about 15 minutes. Stir and continue roasting until evenly browned, about 5 minutes longer.
4. 4 Meanwhile, stir tahini and Sriracha sauce together in the bowl. Thin with a little water. Add hot cauliflower and stir gently to coat.
5. 5 Plate cauliflower and garnish with cilantro and sesame seeds.

By LauraF

Ingredients

• ✓ grapeseed oil
• milk
• egg
• all-purpose flour
• baking powder
• basil
• salt
• garlic powder
• white cheddar cheese curd

Instructions

1. 1 Whisk milk, egg, flour, baking powder, basil, salt, and garlic powder together in a bowl until batter is the consistency of eggnog.
2. 2 Heat grapeseed oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
3. 3 Coat cheese curds with batter; fry curds, 4 to 5 at a time, in hot oil until golden brown, about 1 minute. Drain on a plate lined with paper towels.

By tamramontroy

Ingredients

• ✓ grapeseed oil
• butter
• chuck roast
• taco seasoning mix
• salsa
• burger bun
• avocado
• black olive
• jalapeno pepper
• crema
• mexican cheese blend

Instructions

1. 1 Melt butter and grapeseed oil in a stockpot over medium-high heat. Cut roast into 3 equal pieces and season with taco seasoning. Sear roast on all sides, 8 to 10 minutes.
2. 2 Pour 1/2 cup salsa in the bottom of a slow cooker. Transfer roast to slow cooker and top with remaining salsa.
3. 3 Cook until meat is fork-tender, 8 hours on Low or 6 hours on High. Remove from slow cooker and shred beef with 2 forks.
4. 4 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
5. 5 Toast slider buns under the broiler for 1 to 2 minutes, making sure not to burn them.
6. 6 Place about 1/4 cup shredded beef onto each slider bun and top with avocados, olives, jalapenos, crema, and cheese.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• green cabbage
• garlic
• salt
• mayonnaise
• apple cider vinegar
• paprika
• white pepper
• white sugar
• celery seed

Instructions

1. 1 Place shredded cabbage into a large bowl.
2. 2 Gather chopped garlic into a mound on a cutting board and pour salt over top. Using the flat side of a chef's knife, smash the garlic and salt together and transfer to a bowl. Whisk grapeseed oil, mayonnaise, apple cider vinegar, ground paprika, ground white pepper, sugar, and celery seed together with garlic mixture until dressing reaches a uniform consistency.
3. 3 Pour dressing over shredded cabbage and toss to evenly coat. Press coleslaw down into the bowl using the back of a spoon or place another bowl on top. Cover and refrigerate for at least 1 hour. Stir before serving.

By crancherry

Ingredients

• ✓ grapeseed oil
• zucchini
• salt
• black pepper
• garlic powder
• cayenne pepper
• cooking spray
• lemon
• parsley
• sea salt

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
2. 2 Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
3. 3 Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer without overcrowding.
4. 4 Roast in the preheated oven until golden brown and crisped, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top to taste.

By LauraF

Ingredients

• ✓ grapeseed oil
• almond flour
• brown sugar
• pecan
• semisweet chocolate chip
• baking soda
• salt
• egg
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets.
2. 2 Combine almond flour, brown sugar, pecans, chocolate chips, baking soda, and salt in a large bowl. Add oil, egg, and vanilla extract; stir until a large ball of dough forms.
3. 3 Shape dough into 1-inch balls; place on the prepared baking sheets 1 inch apart.
4. 4 Bake in the preheated oven until edges are firm and lightly golden, about 11 minutes.

By Billy Brown

Ingredients

• ✓ grapeseed oil
• panko bread crumb
• everything bagel seasoning
• garlic salt
• turmeric
• black pepper
• mahi mahi
• cooking spray
• parsley
• lemon

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Meanwhile, mix panko, bagel seasoning, garlic salt, turmeric, and pepper together in a shallow dish.
3. 3 Place mahi mahi fillets onto a platter and drizzle with grapeseed oil. Dip each fillet into the panko mixture to coat, then place in a single layer in the air fryer basket. Spray with nonstick spray.
4. 4 Cook in the preheated air fryer until fish flakes easily with a fork, 12 to 15 minutes, flipping halfway through. Remove from the air fryer.
5. 5 Garnish with parsley and lemon wedges. Serve immediately.

By thedailygourmet

Ingredients

• ✓ grapeseed oil
• butter
• yukon gold potato
• leek
• celery
• garlic
• chicken broth
• thyme
• salt
• black pepper
• heavy cream
• bacon

Instructions

1. 1 Heat oil and butter in a Dutch oven over medium heat. Add potatoes, leeks, and celery; cook and stir until leeks are tender, about 8 minutes. Add garlic and cook until fragrant, about 1 minute.
2. 2 Stir in broth, thyme, salt, and pepper. Cover and bring to a simmer. Reduce heat to medium-low and cook, uncovered, until potatoes are tender, about 15 minutes.
3. 3 Transfer 4 cups soup into a blender. Remove the top insert of the blender and cover with a paper towel; puree until smooth. Add puree back to the Dutch oven.
4. 4 Stir in heavy cream and cook over medium-low until slightly thickened, 10 to 15 more minutes. Ladle into bowls and garnish with crumbled bacon.

By CookingWithShelia

Ingredients

• ✓ grapeseed oil
• romaine lettuce
• blueberry
• cranberry
• sunflower seed
• walnut
• feta cheese
• goat cheese
• white balsamic vinegar
• maple syrup
• salt

Instructions

1. 1 Toss romaine lettuce, blueberries, dried cranberries, sunflower seeds, walnut pieces, feta, and goat cheese in a large bowl. Pour vinegar, syrup, and oil over the salad one at a time; toss until evenly coated. Season with salt.

By Monica

Ingredients

• ✓ grapeseed oil
• cooking spray
• coconut sugar
• oat flour
• cocoa
• cacao powder
• baking powder
• vegan dark chocolate chip
• zucchini
• flaxseed meal
• vanilla extract
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Liberally spray the bottom and sides of a 10x15-inch oven-proof glass dish or two 9x5-inch loaf pans with cooking spray.
2. 2 Combine coconut sugar, oat flour, cocoa, cacao powder, and baking powder in a large bowl. Mix well until no lumps remain, using a sifter if necessary. Set aside.
3. 3 Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes.
4. 4 Combine zucchini, grapeseed oil, flaxseed, and vanilla extract in a blender; blend on high until completely smooth and slightly warm, 1 to 1 1/2 minutes. Pour zucchini mixture into the melted chocolate; continue heating and stirring with a rubber spatula, scraping down the sides, until mixture is well combined. Remove top bowl from the heat.
5. 5 Fold the coconut sugar mixture into the zucchini-chocolate mixture, until mixture is combined but still slightly lumpy; do not overmix. Batter will be very thick with a smooth texture. Let sit for 5 minutes, then gently stir. Pour batter into the prepared pan, spreading so it is as flat and even as possible.
6. 6 Place brownies in the preheated oven until they look dry and shiny on top and start to pull away from the edges of the pan, and until a toothpick inserted into the center comes out clean, about 25 minutes. Remove from the oven and let cool in the pan for at least 1 hour.

By Justin Moldenhauer

Ingredients

• ✓ grapeseed oil
• white rice
• chicken broth
• chicken breast
• andouille sausage
• celery
• green bell pepper
• onion
• fire-roasted tomato
• creole seasoning
• cajun seasoning
• shrimp

Instructions

1. 1 Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm.
3. 3 Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.

By thedailygourmet