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New Orleans Jambalaya Recipe

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This recipe for New Orleans Jambalaya, by , is from Cheshire MOPS Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ceria Fernandez
Added: Saturday, March 15, 2008


1 tsp. garlic powder
1 tsp. salt
1 tsp. ground black pepper
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. cayenne pepper (optional)
2 bay leaves
1/4 c. olive oil
3 stalks celery, diced
1 onion, peeled and diced
1 green bell pepper, diced
1/2 lb. ham, diced
1/2 lb. smoked sausage, diced
1 1/2 c. Minute RiceŠ
1 can (14.5 oz.) diced tomatoes
1 can (14.5 oz.) chicken stock
1 lb. large shrimp, peeled and de-veined

Combine all dry seasonings and bay leaves in small bowl; set aside.
Heat oil over medium high heat in a pot.
Saute vegetables and seasonings until tender. Add ham and sausage. Cook about 4 minutes. Stir in rice and coat. Add tomatoes (do not drain!) and chicken stock. Bring to a boil, cover and reduce to simmer until most of liquid is absorbed, about 25-30 minutes.
Stir in shrimp; allow them to cook about 5 minutes until pink.
Serve and enjoy y'all!




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