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Cajun Jambalaya Recipe

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

Contributor:  
Contributor:  
Rhonda (Osborn) Mont
Added: Monday, October 15, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp Butter or Margarine
1 Cup Chopped Onion
lb. Ham, diced (smoked ham optional)
1 Cup Chopped Celery
lb. Andouille Sausage (or other smoked pork sausage)
1 Cup Chopped Green Bell Pepper
lb. Boneless Chicken
1 Tbsp Minced Garlic
lb. Fresh Shrimp (Optional)
Cup Canned Tomato Sauce
2 Bay Leaves
1 Cup Peeled, Chopped Tomatoes
1 Tbsp Old Bay Seasoning or Poultry Seasoning
2 Cups Chicken Stock
1 Tbsp Cajun or Creole Seasoning*
1 Cups Uncooked Rice (preferably converted)Ground Black Pepper to taste
Tabasco Sauce to taste (Optional)

Directions:
Directions:
*If creole of Cajun seasoning is unavailable, substitute 1 tsp salt, tsp thyme, tsp chili powder and 1/8 tsp cayenne red pepper.

Dice the ham; cut the sausage into -inch slices; cut the chicken into bite-sized pieces; shell and devein the shrimp. Melt butter in 4-quart saucepan over high heat. Add ham and sausage. Cook until meat starts to brown, about 45 minutes, stirring frequently. Add chicken and brown about 4-5 minutes, stirring frequently. Add bay leaves, Old Bay and Cajun seasoning.

Add cup each of the onions, celery, and bell pepper. Add garlic. Cook until vegetables are tender, about 6-8 minutes, stirring and scraping pan bottom frequently. Pour in tomato sauce and cook about one minute, stirring often. Add remaining onions, celery, bell pepper and the tomatoes. Stir in stock and rice; mix well. Add ground black pepper and Tabasco, as desired. Bring mixture to a boil, stirring occasionally. Reduce heat and simmer over very low heat, covered, 10 minutes until rice is tender and shrimp are pink. To serve, remove bay leaves.

 

 

 

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