"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

Jumbalaya Recipe

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This recipe for Jumbalaya, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Saturday, February 16, 2008


1 Lb. Ground Italian Sausage, removed from casing
1 Lb. Chicken Breasts, cubed
1 Lg. Onion, chopped
1 Green Pepper, chopped
1 Cup Celery, chopped
1-1/2 Cups Brown Rice
1-1/2 Cups White Rice
6 Cups Water
1-1/2 Tsp. Salt
1 Tsp. Accent
2 Tsp. Zatarain’s Shrimp and Crab Boil
1 Tsp. Kitchen Bouquet
1 Tsp. Liquid Smoke
1 Tsp. Worcestershire Sauce
1 Tsp. Creole Seasonings

In 14” dutch oven (or large skillet) brown meats in small amount of oil. Add vegetables and sauté. Add rices and cook until rices brown. Then add remaining ingredients and simmer gently for 1 hour.




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