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Creole Jambalaya Recipe

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This recipe for Creole Jambalaya, by , is from DOGGIE YUM YUMS COOKBOOK , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, November 29, 2005


2 c. cubed cooked ham
3/4 c. chopped onion
1 clove garlic minced
2 T. marg.
1 28oz can tomatoes chopped
1 10 1/2 oz can condensed beef broth
1 c. water
1 c. uncooked long grained rice
1 bay leaf crushed
1 tsp sugar
1/2 tsp dried thyme crushed
1/4 tsp chili powder
dash freshly ground pepper
1 41/2 oz can shrimp, drained and cut in halves lengthwise.
1/4 c. sliced pitted ripe olives
1 med. green pepper cut in 1-inch squares

In large pot, cook ham,onion, and garlic in marg. til onion is tender but not brown.
Add tomatoes, beef broth, water ,rice, bay leaf, sugar, thyme, chili powder, and pepper.
Cover and simmer about 15 min. or til rice is tender.
Add shrimp, olive, and green pepper.
Simmer uncovered about 5 to 10 min. or til desired consistency.




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