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Jambalaya Recipe

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This recipe for Jambalaya, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stacy VanVlack
Added: Wednesday, January 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp vegetable oil
2 cups chopped yellow onions
1 cup chopped green bell pepers
1/2 cup chopped celery
1 tsp salt
1/2 tsp cayenne
1 pound smoked sausage, cut lengthwise in half, then cut crosswise into 1/4 in thick slices
4 bay leaves
2 cups peeled, seeded and chopped canned or fresh tomatoes
1 tbsp chopped garlic
1 pound peeled shrimp
2 cups long-grain rice
5 cups chicken broth
1/2 cup chopped green onions or scallions

Directions:
Directions:
In a large Dutch oven, heat the vegetable oil over medium heat. Add the onions, bell peppers, and celery and season with the salt and cayenne. Cook, stirring, until the vegetables are wilted, about 5 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the bay leaves, tomatoes, garlic, and shrimp and cook, stirring, for 2 minutes. Add the rice and cook, stirring, for 2 minutes, then add the broth and bring to a boil. Reduce the heat to medium-low, cover, and cook until the rice is tender and most of the liquid is absorbed, 25 to 30 minutes.

Stir in the green onions, remove the bay leaves, and serve hot

Number Of Servings:
Number Of Servings:
6 to 8 servings
Personal Notes:
Personal Notes:
This is a recipe from Emeril Lagasse's cookbook. It is one of our favorites. It originally calls for crawfish instead of shrimp. (I use frozen tailless cocktail shrimp) I also don't see any reason you couldn't use chicken. One day I will try it with chicken! (I also use the garlic that's already chopped up in the jar)

 

 

 

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