"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Jambalaya Recipe

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This recipe for Jambalaya, by , is from Pfeiffer Pfamily Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marlene Lacey
Added: Tuesday, January 25, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup peanut oil
1 large chopped onion
1 1/2 lbs. sliced Andouille sausage (Cajon)
1 bell pepper
1 large chopped tomato
2 cloves garlic
3 bay leaves
1/2 tsp. thyme
2 Tbsp. parsley
1 1/2 quart beef stock (48 oz)
1 tsp. cayenne pepper
3 cups rice
handful cooked shrimp

Directions:
Directions:
Brown sausage. Drain, add all other ingredients except rice and shrimp. Bring to boil, add rice, Bring to boil again, then simmer covered for 25 minutes. Add shrimp and heat through.

 

 

 

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