"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

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.

Contributor:  
Contributor:  
Ruth May
Added: Saturday, February 16, 2008

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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