"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Jambalaya Recipe

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

Contributor:  
Contributor:  
Nancy Alvord
Added: Friday, January 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 cups chicken breasts cut into bite size pieces, 2 cups shrimp, 2 cups polish sausage, 1 1/2 cups chopped onion, 3 cloves chopped garlic, 3 bay leaves, 2-14oz. cans diced tomatoes, 2-14oz. cans chicken broth, 2 cups long grain rice, 3-6 cups water, 4 T. oil

Directions:
Directions:
Heat oil in large stock pot. Add onion and garlic, cook until tender. Add the chicken and cook until no longer pink. Add the tomatoes and chicken stock. Stir. Add the bay leaves and rice and 3 cups of water, cook until the rice is done about 18 minutes. Stir in the sausage and shrimp. By now it should have thickened up nicely.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Depending on the rice, you may need more water. If I add more than 3 cups of water I then usually add a chicken bouillon cube also. I like a little liquid left when it is done. Not too thick. More like a stew consistency.

 

 

 

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