"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Jambalya Recipe

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This recipe for Jambalya, by , is from The Groskopf Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Bosscher


1 - lb. chicken breast
1 onion - chopped
2 T. flour
1 - lb. smoked sausage (sliced)
1 - Lb. shrimp (shelled)
2 cups rice
2 cups chicken stock
2 tomatoes (cut up)
1 green pepper
2 cloves of minced garlic
1 tsp. red pepper

In large skillet: brown chicken in bacon grease. Remove chicken. Add onion, flour, 1/4 stock, cook 2 minutes. Add chicken, sliced sausage and tomatoes. Cover and simmer 20 minutes.

Add rice and stock, green pepper and red pepper.

Cover and cook 20 minutes. Put in shrimp towards bottom of pan and cook 10 minutes.




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