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Jambalaya Recipe

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

Teresa Cooper


2 tbsp vegetable oil
1 lb smoked sausage, cut 1/4 inch slices
1 lb chicken breast or thighs cut into bite size pieces
2 C. chopped onions
3/4 C. chopped bell peppers
3/4 C. chopped celery
salt & cayenne to taste
1 1/2 C. long-grain white rice
1 can (14 1/2 oz.) diced tomatoes with juice
1 tbsp chopped garlic
2 1/2 C. water
4 bay leaves
1/4 tsp. dried thyme
1 lb. medium shrimp, peeled and deveined

1. Heat the oil in a large saucepan over medium heat. Add the sausage and chicken and cook until all most done. Add onion, bell peppers, and celery. Season with salt and cayenne to taste and saute for 6 to 8 minutes or until golden, wilted and soft.
2. Add the rice and stir to coat evenly. Add the tomatoes with their juices, the garlic, bay leaves, water, and thyme. Cover and cook over medium heat for about 20 minutes.
3. Season shrimp with salt and cayenne in a mixing bowl. Add to mixture and cook for 10 minutes. Shrimp should be pink and rice tender.
4. Remove from heat and let stand, covered for about 5 minutes. Remove the bay leaves.

Number Of Servings:
Number Of Servings:
6 to 8




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