"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Kay Kay's Seafood Jambalaya Recipe

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This recipe for Kay Kay's Seafood Jambalaya, by , is from Tastes of Love -- From Cajun Hearts, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Karen Tibbitts
Added: Wednesday, July 16, 2008


1 lb peeled shrimp, crawfish or crabmeat (or combination of)
1 can chicken broth (14 oz)
1 cup of rice (raw)
1 stick margarine
1 rib celery, chopped
1 onion, chopped
1 bell pepper, chopped
1 can chopped mushrooms
can Rotel tomatoes
2 tbs parsley, chopped
cup green onion, chopped
1 tsp garlic powder.

Mix together and pour into 9x13 pan (sprayed with non-stick spray). Cover with foil and bake at 350 for 35-40 minutes until rice is cooked.




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