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This recipe for JAMBALAYA, by , is from Perrysburg Moms Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kate Philabaum
Added: Thursday, August 21, 2008


1/4 c. margarine
1/4 lb. mushrooms, sliced
1 c. chopped green pepper
1 c. sliced onions
1 can tomato sauce (8 oz)
1 can tomatoes (8 oz)
1 tsp. salt
1/4 tsp. basil leaves
1/8 tsp. pepper
1/8 tsp. thyme
1 tsp. Worcestershire sauce
2 med. garlic cloves minced
1 can of pitted black olives
1 lb. raw shrimp
1 c. ham in strips/cubes
cooked rice

1 1/2 c. long grain white rice or mixed grain rice
3 c. water
Follow package directions to cook, microwave fastest

Begin cooking rice first; then melt margarine and sautee onion, pepper, garlic & mushrooms for 5 minutes. Add tomatoes, sauce, spices & Worcestershire and bring to boil. Next add shrimp, ham & olives. Cook about 20 minutes. Mix with cooked rice before serving. Serve with Tabasco sauce
at the table for personal preference.

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