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Jambalaya Recipe

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This recipe for Jambalaya, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Martin Smith, Austin's Grandpa, Toddler Room, CDL
Added: Wednesday, January 2, 2008


1 large onion diced
2 bunches green onions chopped
1 head garlic minced
3 ribs celery chopped
3 - 4 bay beaves
3 cups long grain rice
3 (14 oz) cans stewed tomatoes
½ cup water
2 tablespoons butter
½ tablespoon thyme
¼ teaspoon basil
¼ teaspoon kosher salt
¼ teaspoon red pepper
2 tablespoon flour
1 cup cubed ham or beef bullion
1 Pound Medium Shrimp
1 Pound Andouille or smoked sausage(Cut in¼ Slices)
1 Pint Oysters with Liquor
2 Pounds Fish Fillets Diced

In a sauce pan, saute onion, green pepper and garlic in butter until onions are tender.Add flour, blend well. Add tomatoes, ham or bullion, water and remaining seasoning. Stir in uncooked rice and shrimp, sausage and/ or fish, stirring gently across bottom of pot. Bring to a boil, reduce heat and simmer. Cook covered stirring at the bottom of the pot frequently until rice absorbs liquid and is tender. Fold in oysters, cover and let sit until oyster are done (10 Minutes). Add green onions and hot sauce.




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