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Hot Creole Jumbalaya Recipe

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This recipe for Hot Creole Jumbalaya, by , is from The Krutsinger Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Erica Krutsinger
Added: Wednesday, March 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 skinless sausage links
4 boneless skinless chicken breasts
1 lb. shrimp (no tails)
1 box Tony Chacheries Jumbalaya Mix
Tony Chacheries Creole seasoning
Hot Sauce
(You can also add green and red peppers if you wish.)



Directions:
Directions:
Lightly cook the chicken, shrimp and sausage. Put meat, poultry and seafood in large pot. Add 2 1/4 cups of water and Jumbalaya mix. Add seasoning and hot sauce depending on how hot you like it. Bring to a boil then reduce heat to a simmer and cover for 25 minutes, stirring occasionally.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:

Serve with Mom's famous cornbread.

 

 

 

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