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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Jambalaya Recipe

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This recipe for Jambalaya is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 c. chopped celery
1/4 c. chopped onion
1/4 c. chopped green pepper
2 tbsp. butter
1 large (or 2 medium) tomato, diced
1 8 oz. can tomato sauce
1 1/2 c. chicken broth
2/3 c. long grain rice
1 tsp. dried basil or thyme, crushed
1/2 tsp. garlic salt
1/4 tsp. pepper
1/4 to 1/2 tsp. bottled hot pepper sauce
1 bay leaf
1 cup cooked chicken or thawed jumbo shrimp
1-2 large cooked brats or sausages, cut into slices
Directions:
Directions:
In a large skillet cook celery, onion, and green pepper in butter until vegetables are tender. Stir in the tomatoes, tomato sauce, chicken broth, rice, basil or thyme, garlic salt, pepper, hot pepper sauce, and bay leaf. Bring to boiling; reduce heat. Cover and simmer about 20 minutes or until rice is tender. Stir in chicken or shrimp and sausage; cook until heated through. Discard bay leaf. Makes 4 servings.
Personal Notes:
Personal Notes:
This recipe keeps well and tastes great the next day. I usually multiply the recipe to plan for left-overs. I also like to add more vegetables than the recipe calls for. It's one of our family's favorites!

 

 

 

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