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Creole Jambalaya Recipe

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

Contributor:  
Contributor:  
Betty Crocker
Added: Wednesday, January 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup chopped celery
2 cloves garlic, finely chopped
1 can (14 1/2 ounces) diced tomatoes with green pepper and onion, undrained
1/2 cup chopped fully cooked smoked sausage
1 teaspoon parsley flakes
1/4 teaspoon salt
1/4 teaspoon dried thyme leaves
1/8 teaspoon pepper
4 drops red pepper sauce
6 ounces uncooked peeled deveined medium shrimp, thawed if frozen
1 cup hot cooked rice

Directions:
Directions:
1. In 2 1/2- to 3 1/2-quart slow cooker, mix all ingredients except shrimp and rice.
2. Cover and cook on low heat setting 7 to 8 hours or until vegetables are tender.
3. Stir in shrimp. Cover and cook on low heat setting about 30 minutes or until shrimp are pink and firm. Serve with rice.

Number Of Servings:
Number Of Servings:
2

 

 

 

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