"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Jambalaya Recipe

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

Added: Saturday, December 1, 2007


1 T Oil
1 Med Onion, chopoped
1 Green pepper
1 Stalk Celery, choppoped
1 Clove Garlic, minced
1 16 ozCan Tomatoes, diced, undrained
2 C Chicken broth
2 T Tomato paste
1 t Salt
1 1/2 t Thyme
1/3 t Pepper
1/4 t Cayenne
1 Bay leaf
8 drops Hot sauce, or taste
1 1/2 C Long grain rice
1 C Diced ham
1 C Chicken breasts, cooked
6 oz Shrimp, peeled and deveined

Heat the oil in a large heavy pot.

Add the onions, green pepper, celery and garlic, saute over medium heat until softened.

Add the tomatoes adn liqluid, the chicken broth, tomato paste adn seasonings. Simmer uncovered for 10 minutes.

Add the rice, cover and simmer 10 minutes.

Add the ham and chicken. Continue cooking covered for 10 to 15 minutes or until the rice absorbs the liquid. Stir to mix well. Add the shrimp for the last 3 minutes of cooking. Remove the bay leaf before serving.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 prep 45 min cooking
Personal Notes:
Personal Notes:
This is very good, make it as hot or mild as you like.




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