"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Steffie’s Jambalaya Recipe

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This recipe for Steffie’s Jambalaya, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Stephanie Simonot
Added: Tuesday, December 16, 2008


Cook first & put aside:
2 cups Spanish rice (sm. pkg. made by Uncle Ben’s is good)

Dice the following:
1 cup red peppers
1 cup green peppers
1 cup mushrooms
½ cup onion

Put altogether in bowl & put aside.

Sauté the following over medium heat:
2 cup diced bacon
2 cups sliced Johnsonville sausage (any kind)

Add all veggies & rice to cooked sausage & bacon. Sprinkle 2 or 3 tbsp. Cajun seasoning (or to taste) on top of the deliciousness & mix well. (I make mine HOTTER by adding the juice of jarred jalapeños YUM! W00t w00t!!!!)

Last step:
Add 2 cups, cooked, peeled & de-veined shrimp.
Mix until shrimp are well combined & hot.

Sweeeet Muthhhhaaaaa Enjoy!!!!
*Willing to make house calls to help or have you over for the “real” thing. 




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