"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Jambalaya Recipe

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This recipe for Jambalaya, by , is from The Foods We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Renata Chalmers
Added: Monday, February 16, 2009


3 tablespoons unsalted margarine
1/4 pound smoked ham, cubed
1/2 pound andouille sausage or kielbasa, chopped
3 cloves garlic, minced
1 large onion, chopped
Two 16-ounce cans stewed tomatoes
1 large green bell pepper, chopped
3 to 4 ribs celery, chopped
2 pounds boneless, skinless chicken, cut into bite size pieces
3 whole bay leaves
1/2 teaspoon cayenne pepper
1/4 teaspoon dried thyme
2 cups chicken stock
2 cups uncooked white rice
2 pounds small shrimp, peeled and deveined
Salt, if desired

Melt the margarine in a large skillet. Saute the ham and sausages until crisp, about 6 minutes. Add the garlic and onion and cook an additional 2 minutes.
Add the tomatoes to the skillet with the green pepper, celery, and chicken. Season with bay leaves, cayenne pepper, and thyme. Stir and reduce the heat to a simmer.
Meanwhile, in a separate pan, bring the chicken stock to a boil, add the rice, and cook over medium heat for 5 minutes.
Mix the rice and stock into the main ingredients. Add the shrimp and salt, if desired. Cover the skillet and simmer on top of the stove for approximately 20 minutes, or until the rice is tender. If there is too much liquid, remove the cover for the last 10 minutes of cooking. Serves 10 to 12.

Personal Notes:
Personal Notes:
One of the great advantages of this recipe is that it can be cooked ahead of time and reheated, and it is easily doubled.
This version is not overly spicy. Serve Louisiana hot sauce and perhaps some file powder (available in specialty shops) for guests who would like to increase the heat. Cajan sausage, andouille, is available at specialty meat departments; otherwise, use spicy kielbasa.




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