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Seafood Jambalya Recipe

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This recipe for Seafood Jambalya, by , is from The Williams Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jackie Rich
Added: Saturday, October 18, 2008


1. In a large, deep nonstick skillet or 5 quart dutch oven with lid, heat 1 T. olive oil. Then add 1/2 pound smoked sausage, sliced thin. Briefly cook to flavor the oil. Add:

2 cups finely chopped onion
2 cups finely chopped green bell pepper
1 cup finely chopped celery

Cook over low to medium heat, stirring often, about 10 minutes. Add 1 tablespoon minced garlic and cook 5 min. longer.

2. Stir in the remaining following ingredients:

2 cups coarsley chopped plum tomatoes
1/2 cup tomato puree
2 bay leaves
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
1 teaspoon freshly ground white or black pepper
1/2 teasp. salt or to taste
1/2- 1 teaspoon tobasco sauce, to taste!
1/4-1/2 tsp. cayenne, to taste

3. To the sauce, add:
1 1/2 cups raw long grain rice, and cook, stirring often, for 2 minutes.

see ingrediates for 1 to 3...

4. Add 3 cups fish broth. Bring to boil, then reduce heat to medium low and simmer for 10 minutes. Remove and discard bay leaves.

5. Stir 1 pound boneless chicken breast, cut into 1 inch cubes, into the half-cooked rice mixture, cover, and cook for 5 minutes.

6. Stir in 1 1/2 pounds monkfish, or equivalent (shark is recommended in a substitute, but I've never tried it-I've used catfish with good results) cover, and cook for 5 minutes.

7. Arrange 1 pound large shrimp (peeled and deveined) on the top of the jambalaya with tails pointing toward center. Cover and cook until the shrimp are pink and curled. If liquid has not been absorbed to your liking, take pot off heat and let it stand a few minutes longer.

8. Sprinkle with scallions before serving it, or top each serving with some of the scallions.

Personal Notes:
Personal Notes:
I love this recipe! :) My family is "warming up" to it :)




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