"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Jambalaya Recipe

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

Brenda Seals
Added: Wednesday, January 9, 2008


3 skinless chicken breast, cubed
1 pound of shrimp, shelled and deveined
1 pound of andouille sausage
1/ cup cubed ham
2 cups organic chicken broth
1/2 chopped onion
3 stalks of celery, chopped
1 green pepper, chopped
3 basil leaves, juliened
2 sprigs of thyme, minced
1/4 cup fresh chopped parsley
1 bay leaf
1/2 tsp coarse ground black pepper
1/4 tsp cayenne pepper (optional)
1/2 teaspoon of creole seasoning
1 cup uncooked long grain rice (may use brown rice)
2 roma tomatoes, diced
2 tablespoons of butter
1/2 tsp soul seasoning
sea salt to taste

1. Melt butter in skillet and saute sausage, onion, celery, pepper, and spices. 2. Add chicken broth and seasonings and bring to a boil. 3.Add chicken and rice and turn down to simmer. 4. Add tomatos. 5. Cook until water absorbed about 25 minutes. 6. Add shrimp and let sit for 15 minutes.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
35 minutes




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