"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Jambalaya Recipe

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

Derek Carlson


2 T. margarine or butter
6 oz. can tomato paste
1 med onion, coarsely chopped
3/4 cup uncooked regular rice
1 medium green pepper coarsely chopped
2 tsp. sugar
1 lb. cooked Polish sausage, cut into 1/2 inch slices
1 tsp. thyme leaves (dried)
1 1/4 lb. raw large shrimp
1/2 tsp. garlic powder
16 oz. can tomatoes, undrained, cut up
1/8 tsp. cayenne pepper
10 3/4 oz. can chicken broth
1/8 tsp. pepper
1 bay leaf

In a large dutch oven (covered pot), melt margarine: sauté onion for 2-3 minutes or just until tender. Stir in remaining ingredients: blend well. Cover: Simmer for 20-30 minutes or until rice is tender and most of the liquid has been absorbed, stirring occasionally. Remove bay leaf.

Number Of Servings:
Number Of Servings:
8 1 cup servings




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