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Jambalaya Recipe

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

Cheryl Sauls


3 lbs. shrimp, unshelled.
1 Tbsp. butter
1/2 C chopped celery
1/2 C chopped parsley
1/2 C chopped green onions
1 tsp. cayenne pepper, 1/8 tsp. allspice
1 lb. andouille sausage
1 C chopped onions
16 oz. canned tomatoes
2 C beef stock
1 tsp. thyme, 1 tsp. salt, 1/2 tsp. chili powder
2 Tbsp. oil
1 C chopped bell pepper, 3 cloves garlic
1 bay leaf, 1 tsp. basil, 1/8 tsp. cloves
1/1/2 C long grain rice.

Peel shrimp, slice sausage.

Sauté sausage in oil and butter 5 minutes.

Add onion, green pepper, celery and garlic. Sauté until tender.

Stir in tomatoes, seasonings, rice and beef stock.

Add shrimp and bring to a boil.

Reduce heat, cover, cook at low heat 25-30 min.

Five minutes before serving, add green onions and parsley. Rice should be fluffy.

Personal Notes:
Personal Notes:
I don't use 1/2 cup parsley, maybe 1/4 or not at all. If you use frozen (or fresh) shelled shrimp probably 1 1/2 pounds will do.




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