"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jambalya Recipe

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This recipe for Jambalya, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Denny Marsalis
Added: Saturday, March 22, 2008


1 stick of butter
2 lbs shrimp
2 lbs chicken tenders
1 1/2 lbs cubed ham
1 lb beef sausage
1 lb Eckeridge sausage
2 large onions (chopped)
2 med. bell peppers (chopped)
2 stalks celery (chopped)
6 cubes beef bouillon (dissolved in 2 cups of warm water)
4 cans diced cooked tomatoes
2 cans tomato sauce
4 tbsp parsley
1 tsp salt
1 tsp thyme
1/2 tsp black pepper
1/2 tsp cayenne pepper
3 whole bay leaves (remove after cooking)
1 tsp to 1 oz tabasco (to taste)

Peel and de-vein shrimp and cook in salted water; set aside for later. In a 8-10 qt pot, saute onions, bell pepper and celery in butter. Add tomato sauce, beef bouillion water, and all spices. Cut chicken, sausage and ham into bite size pieces and saute in small amount of vegetable oil in a separate skillet. Transfer to a large pot. Simmer for at least 2 hours (add small amount of water if needed) 10 minutes before serving add cooked shrimp. Serve over steamed rice.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
Freezes well




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