"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Jambalaya Recipe

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

Karen Maily
Added: Wednesday, October 3, 2007


1 lb. link sausage, cut into small circles
6 chicken breasts torn into small pieces
1 can Campbell's French Onion Soup
1 can Campbell's beef bouillon
1 small can tomato sauce
1 stick butter
1 1/4 c. bell pepper, chopped
1/2 c. onion, chopped
1/8 c. parsley, chopped
1 lb. Uncle Ben's Converted Rice
Creole Seasoning, to taste
3 garlic cloves, chopped

Mix all together in baking pan. Cook at 350 for 1 hour and 15 minutes. Stir every 20 minutes.

* Two pounds of shrimp can be substituted for chicken if desired.




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