"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sara's Quick Jambalaya Recipe

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This recipe for Sara's Quick Jambalaya, by , is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Tuesday, October 9, 2007


1 can cream of mushroom soup
1 can french onion soup
1 can rotel tomatoes w/chilis (not drained)
1/2 stick of butter
1 tsp. Cajun seasoning or to taste

Mix all of the above in a saucepan until just simmering & butter is melted.

In a large cassarole dish put:
2.5 cups of dry uncooked rice

1 lb of link sausage, sliced and browned ( or cooked shrimp, ham, or chicken)

Mix the soup and tomato mixture to the meat and rice.

Put in a 350 degree oven for 25 minutes. Take out and mix well then put back into the oven for another 25 minutes.

Take out and let it cool 10 minutes.




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