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


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This recipe for Easy JAMBALAYA, by , is from "101 Reasons to Eat at Home", one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Richard Parlini, Class 502 Teacher
Added: Tuesday, October 17, 2006


1/2 cup (1 stick) butter
2 onions, chopped
1 large green bell pepper, chopped
4 garlic cloves, finely chopped
4 green onions, chopped
2 bay leaves
1 jalapeno chili, finely chopped with seeds (optional)
1 tbsp Creole seasoning
1/2 tsp ground cayenne pepper (optional)
1/2 tsp dried oregano, crumbled
2 tbsp tomato paste
1 lb. andouille sausage, cut into 1/2 inch pieces
3/4 lb. ham, cut into 1/2 inch pieces
2 (14.5 oz) cans chicken broth
1 (16 oz) can diced tomatoes, with liquid
3 cups long-grain rice

Melt butter in heavy, large Dutch oven over medium-high heat.
Add onions, 4 green onions, bell pepper, garlic, bay leaves, jalapeno, creole seasoning, cayenne pepper, and oregano. Cover and cook until vegetables tender, stirring occasionally, about 15 minutes.
Mix in tomato paste, andouille sausage, ham, broth, tomatoes, and rice. Bring mixture to simmer.
Reduce heat to low, cover and cook until rice is very tender, stirring occasionally, about 1 hour.

Personal Notes:
Personal Notes:
Leave jalepeno and red pepper out if you just want it warm, leave it in (plus hot sauce!) if you want it fiery. Add chicken, shrimp, or anything else you want to kick it up a notch...




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