"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Jambalaya Recipe

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This recipe for Jambalaya, by , is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Steve Hart
Added: Friday, May 29, 2009


1/4 cup oil
2 chicken breasts, cooked and deboned
1 pkg of small salad shrimp (thawed)
1 1/2 lbs Hillshire smoked sausage
4 cups chopped onions
2 cups chopped celery
2 cups chopped green pepper
1 Tbsp chopped garlic
4 cups long grain rice
5 cups stock or stock substitute
1 tsp salt
cayenne pepper to taste
2 cups chopped green onions
1 heaping Tbsp brown sugar

Brown sausage in large pot. Remove. Add a heaping Tbsp brown sugar to oil and caramelize. Saute onions, celery, green pepper and garlic to tenderness that you desire. Return sausage to pot along with the cooked chicken and shrimp. Add liquid and salt, pepper and other desired seasonings and bring to boil. Add rice and return to boil. Cover and reduce heat to simmer. Cook for a total of 30 minutes. After 10 minutes of cooking, remove cover and quickly turn rice from top to bottom completely. When done, add green onions to top.




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