"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Jambalya Recipe

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This recipe for Jambalya, by , is from The Groskopf Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Bosscher
Added: Sunday, April 10, 2005


1 - lb. chicken breast
1 onion - chopped
2 T. flour
1 - lb. smoked sausage (sliced)
1 - Lb. shrimp (shelled)
2 cups rice
2 cups chicken stock
2 tomatoes (cut up)
1 green pepper
2 cloves of minced garlic
1 tsp. red pepper

In large skillet: brown chicken in bacon grease. Remove chicken. Add onion, flour, 1/4 stock, cook 2 minutes. Add chicken, sliced sausage and tomatoes. Cover and simmer 20 minutes.

Add rice and stock, green pepper and red pepper.

Cover and cook 20 minutes. Put in shrimp towards bottom of pan and cook 10 minutes.




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