"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Jambalaya Recipe

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

Contributor:  
Contributor:  
Lorri Nowacki
Added: Tuesday, June 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 cups cooked shrimp, shelled and deveined
5 cups peeled and diced tomatoes
2 tbsp. chopped parsley
2 cups long grain rice
2 tbsp. Worcestershire sauce
1 1/4 tsp. dried thyme
1/8 tsp. cayenne pepper
1 green bell pepper, chopped
3 cloves chopped garlic cloves
3 tsp. flour

Directions:
Directions:
In a large deep skillet or Dutch oven, melt butter and add onions, green pepper, and garlic; saute 5 minutes until tender. Remove from heat and all flour. Gradually add 2 1/2 cups water, stirring until smooth. Return to heat, add remaining ingredients. Bring to a boil. Reduce heat and simmer. Cook, covered, about 30 minutes until rice is cooked. Stir occasionally. Serve sprinkled with chopped parsley.

 

 

 

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