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Jambalaya Recipe

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This recipe for Jambalaya, by , is from Cooking with the Nail's, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jack and Donna Wright
Added: Tuesday, March 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. sage breakfast sausage
1 yellow onion
1 large green pepper
2 stalks celery
1 ham steak, diced
4 chicken breasts
1 lb. pork chop suey meat
Seasoning salt
Seasoning pepper
1 bottle Lea & Perrins Worstershire Sauce
1 bottle Lea & Perrins steak sauce

Directions:
Directions:
In a deep pot, cook the sausage until red disappears. Keep lid on. Add onion, green pepper and celery, mix well and stir until onions start to show clear. Add the diced ham and mix well. Let simmer on low. In another pan saute the chicken breast in olive oil. Season with seasoning salt and pepper and sage. Dice and add to pot. Stir in. Saute the pork in the same manner and add to the pot. After all meat is in add 1/2 bottle Worstershire and 1/2 bottle of steak sauce. Simmer for 10 minutes. Add a quantity of cooked rice for 10 people to the pot. Add more of each sauce and salt and pepper to taste.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Serve with saltine crackers. You can also add shrimp or any other meat you like to the mix. This recipe is from Mama Belle Graham, Bogalusa, Louisiana given to us by her son, our friend from Marco Island.

 

 

 

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