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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Jamabalya Recipe

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This recipe for Jamabalya is from Executive Mom's 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 lb. andouille sausage, sliced
2 T. canola oil
2 c. diced sweet onions
1 c. diced celery
1 large green pepper, diced
1 large red pepper, diced
1 zuchinni, diced (can substitute fresh okra, chopped)
1 jalapeno, minced
4 cloves garlic, minced
1 bay leaf
2 tsp. Creole seasoning
1 tsp. dried thyme
1 tsp. dried oregano
2 x 14½ oz. can diced tomatoes
4 c. chicken broth
3 c. uncooked long-grain rice
2 c. shredded chicken
2 lb. peeled raw shrimp, deveined
½ c. chopped fresh parsley
chopped green onion for garnish

Directions:
Directions:
1. Cook sausage in hot oil in a large Dutch oven over medium high heat, stirring constantly until browned, about 5 minutes. Remove sausage with slotted spoon.
2. Add diced onion through dried oregano and cook another 5 minutes or until vegetables soften. Stir in tomatoes, broth, rice, chicken, and sausage. Bring to a boil over high heat. Reduce heat to medium and simmer, stirring occaisionally, 20 minutes or until rice is tender.
3. Stir in shrimp; cover and cook 5 minutes until shrimp turns pink. Stir in parsley and serve.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
This freezes well which is great news if you're not serving a crowd.

 

 

 

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