"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Linda's Jambalaya Recipe

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This recipe for Linda's Jambalaya, by , is from Our Family Cookbook -- Celebrating Our Southern Roots & More, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Coyle
Added: Saturday, September 19, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 stalks celery, sliced
1 small green pepper, chopped
2/3 cup uncooked rice
1 can (14-1/2 oz.) chicken stock
1 can (14-1/2 oz.) diced tomatoes
1/2 lb. raw shrimp, peeled and deveined
1/2 lb. andouille sausage, sliced
1 tsp. hot sauce
dash ground black pepper

Directions:
Directions:
Heat oil in a large skillet (one with a lid) over medium heat. Add onion, garlic, green pepper and celery and saute until tender.

Add rice and all remaining ingredients except the shrimp, stir. Bring to a gentle boil, then cover, reduce heat, and simmer for 20 minutes, until rice is almost done. Stir in shrimp and 1/4 cup water or more chicken stock if mixture looks dry. Simmer an additional 5 minutes, or until shrimp is pink and rice is tender.

Serve with crusty bread.

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Whether or not you need to add additional liquid will depend on the type of sausage you use and how much liquid it adds to the rice. If you cannot find a smoked andouille sausage, you can use a chorizo or a spicy kielbasa instead. If the sausage is dry, you'll need to add more stock. This is medium-spicy. If you like your food extra hot, add more hot sauce!

 

 

 

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