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Jambalaya Recipe

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This recipe for Jambalaya, by , is from Troop 1887 Cookbook - from Chuck Box to Backpacking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Roundtable Recipe
Added: Wednesday, May 6, 2009


1 whole roasted chicken (from grocery store or made at home), de-boned & cut in small pieces
1/2 lb smoked sausage, cubed in small pieces
1/2 lb boneless ham, cubed in small pieces
2 onions, chopped
1 bell pepper, chopped
3 ribs celery, chopped
4 garlic cloves, minced
1 Tbsp oil
1 - 12 oz can of diced tomatoes
1 - 3 oz can of tomato paste
3 cups of long grain rice
5 beef bouillon cubes
5 cups water

1 tsp thyme
1/2 tsp black pepper
1 tsp salt
1/2 tsp chili pepper
1/4 tsp cayenne pepper

Chop garlic, onions, celery, and bell pepper.

Cut up chicken, sausage, and ham in small pieces.

Dissolve bouillon cubes in 5 cups of water.

In large non-stick pan, saute' meat until hot. Remove from pan. Add oil to pan and then saute' onions, bell pepper, celery, and garlic until soft.

In a large pot, add sautéed vegetables, all tomatoes, spices, and broth that was made with the bouillon cubes and water. Add spices and bring to a boil.

After about 5 minutes, add the 3 cups of rice. Stir to mix. Add meat on top. Bring to a boil again.

Then turn heat down and allow to simmer for about 45-50 minutes or until rice is fully cooked.

Serves 8

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
50 minutes




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