This recipe for Oven Jambalaya, by Beth Donivan, is from The McRae Family Cookbook 2008,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 1/2 pounds peeled Shrimp 11/2 pounds Conecuh Sausage ; sliced 1 can Beef Boullion Soup 1 5 oz. can Tomato Sauce 1 1/2 cups chopped Bell Pepper 1/2 c. chopped celery 1/2 c. chopped Green Onions 1 1/2 c. raw rice 1 tblsp. Creole Seasoning 1 can French Onion Soup pepper to taste
Mix all ingredients together put in buttered casserole and cover with foil. Bake at 350 for 1 1/2 hours.
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