"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Jambalaya Recipe

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

Eileen Cooper
Added: Sunday, August 12, 2007


1/4 c. cooking oil
1/2 lb. smoked sausage, sliced
1/2 lb. ham, cubed
1 c. chopped onion
1 c. chopped bell pepper
1 c. chopped celery
1 c. chopped green onions
2 cloves garlic, minced
1 (16 oz.) can tomatoes, drained, reserving liquid
1 1/2 c. beef stock or water
1 tsp. thyme
1/4 tsp. black pepper
1 tsp. salt
1 c. Uncle Ben's Converted Rice
1 1/2 tsp. Worcestershire sauce
2 lbs. peeled shrimp

In a large heavy Dutch oven, saute sausage and ham until lightly browned. Remove from pot. Saute onions, bell pepper, celery, green onions and garlic in meat drippings until tender. Add tomatoes, thyme, pepper and salt. Cook 5 minutes. Stir in rice. Mix together liquid from tomatoes, stock and Worcestershire sauce to equal 2 1/2 cups. Bring to a boil, reduce to a simmer, add raw shrimp, ham and sausage and cook uncovered, stirring occasionally for about 30 minutes until rice and shrimp are done.
Note: I got this recipe from a restaurant in New Orleans.




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