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

Jumbalaya Recipe

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This recipe for Jumbalaya, by , is from The Ridgecrest First Ward's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ruth May
Added: Saturday, February 16, 2008


1 Lb. Ground Italian Sausage, removed from casing
1 Lb. Chicken Breasts, cubed
1 Lg. Onion, chopped
1 Green Pepper, chopped
1 Cup Celery, chopped
1-1/2 Cups Brown Rice
1-1/2 Cups White Rice
6 Cups Water
1-1/2 Tsp. Salt
1 Tsp. Accent
2 Tsp. Zatarain’s Shrimp and Crab Boil
1 Tsp. Kitchen Bouquet
1 Tsp. Liquid Smoke
1 Tsp. Worcestershire Sauce
1 Tsp. Creole Seasonings

In 14” dutch oven (or large skillet) brown meats in small amount of oil. Add vegetables and sauté. Add rices and cook until rices brown. Then add remaining ingredients and simmer gently for 1 hour.




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