"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Jambalaya Recipe

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

Contributor:  
Contributor:  
Ben McCabe
Added: Tuesday, September 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. olive oil
1/2 lb. hot Italian ground pork sausage
1/2 lb. precooked diced chicken breasts
1/4 tsp. garlic powder or 2 cloves garlic, minced
1 (10 3/4 oz.) can Campbell's Condensed French Onion Soup
1/2 c. salsa
1 c. uncooked MinuteŽ White Rice
1/2 lb. frozen cooked shrimp

Directions:
Directions:
Heat oil in skillet. Cook sausage until brown, drain well. Add chicken, and garlic and cook until heated through.
Add soup and salsa, heat to a boil. Stir in rice, and shrimp. Cover and cook over low heat 5 minutes or until done.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
I recommend de-tailing the shrimp or using the small salad shrimp that don't have tails.
You can add 1 c. of peas if you want at the same time you add the rice and shrimp.

 

 

 

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