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Jambalaya Recipe

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

Contributor:  
Contributor:  
Matt McDonnell
Added: Tuesday, August 18, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3-4 Sausages spicy or mild
3 Boneless chicken breasts
1 tsp. Paprika
3/4 tsp. Salt
3/4 tsp. Granulated Garlic
1/2 tsp. Pepper
1/2 tsp. Onion Powder
1/4-1/2 tsp. Cayenne Pepper
1/2 tsp. Oregano
3-4 tbsp. Olive Oil
1 Medium Onion chopped
1 Green pepper chopped
1 Red pepper chopped
2 Stalks celery chopped
2 tbsp. Minced garlic
1 15 oz. can diced tomatoes with juice
1 tsp. Tobasco sauce if you wish
3 c. chicken stock

Directions:
Directions:
Grill up the chicken and sausages and cut up into bite size pieces. Dice up all vegetables and toss with spices, chicken, and sausage. Heat oil in large pot and add vegetable, chicken, sausage mixture. Saute until vegetables are tender. Add tomatoes, Tobasco, and chicken stock. Simmer for an hour to let everything mix together. Serve over white rice with French bread on the side.

Number Of Servings:
Number Of Servings:
5
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is a favorite of the guys on the tug. You can add whatever you have kicking around in the fridge. We use ground turkey instead of chicken sometimes and the spiciest sausage we can find. We also add uncooked shrimp about ten minutes before it is served. You can also add more Tobasco and cayenne if you want to really kick it up.

 

 

 

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