"There is one thing more exasperating than a wife who can cook and won't, and that's a wife who can't cook and will."--Robert Frost

Jambalaya Recipe

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

Bernita Kersey
Added: Wednesday, September 23, 2009


1 lb. boneless skinless chicken, breasts
6 oz kielbasa, or other smoked sausage
4 oz ham
1 tbsp vegetable oil
4 cloves garlic, minced
2 stalks celery, chopped
2 onion, chopped
1 sweet red pepper, chopped
1 sweet green pepper, chopped
2 bay leaf
1 1/2 tsp chili powder
1 1/2 tsp dried thyme
1 1/2 tsp dried oregano
1/2 tsp salt
1/2 tsp pepper
1/4 tsp hot pepper flakes
2 cup parboiled rice
2 1/2 cup chicken stock
1 x 28 oz can tomato, chopped
1 1/2 cup frozen peas
12 oz medium shrimp, peeled, and, deveined

1. Cut chicken breasts into 2-inch (5 cm) pieces.
2. Cut kielbasa into 1/2-inch (1 cm) thick slices; cut each slice into quarters.
3. In Dutch oven, heat oil over medium-high heat; brown chicken well on both sides.
4. Transfer to plate; set aside.
5. In same pan, brown kielbasa and ham for 5 minutes; transfer to plate.
6. Add garlic, celery, onions, red and green peppers, bay leaves, chili powder, thyme, oregano, salt, pepper and hot pepper flakes to pan; cook, stirring, for 5 minutes or until onion is softened.
7. Add rice, stirring to coat; add stock, tomatoes, chicken, kielbasa, and ham.
8. Bring to boil; reduce heat to medium-low, cover and simmer for 25 minutes.
9. Stir in peas and shrimp; cover and cook for 10 minutes or until rice is tender.
10. Discard bay leaves.

Number Of Servings:
Number Of Servings:
8 dinner servings
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
This is very good....my family loves this recipe.




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