"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for FISH ~ JAMBALAYA, by , is from OUR FAVORITE RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, August 20, 2008


1/4 c. butter
1/4 lb. mushrooms, sliced
1 c. green pepper, seeded and diced
1 c. onion, diced
1- 8 oz. tomato sauce
1- 8 oz. tomatoes
1 tsp. salt
1/4 tsp. basil leaves
1/8 tsp. pepper
1/8 tsp. thyme
1 tsp. Worchestershire sauce
2 med. garlic cloves, minced
1 can pitted black olives, sliced
1 lb. fresh shrimp, shelled and deveined
1 c. ham, cubed

1 1/2 c. long grain white rice or mixed grain rice
3 c. water

Melt butter in a large kettle. Cook onion, pepper, garlic and mushrooms for 5 minutes. Add tomatoes, sauce, spices and Worcestershire. Gradually bring to a boil. Add shrimp, ham and olives. Simmer 20 minutes.

Meanwhile, cook rice according to package directions and set aside. Just before serving, stir the cooked rice into the jambalaya mixture. Serve as stew in large bowls with crusty bread. Place Tabasco sauce at the table for personal preference.

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