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Jambalaya Recipe

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

Added: Tuesday, July 14, 2009


12 Medium Shrimp, Peeled, Deveined and Chopped
4 Ounces Chicken, Diced
1 Tablespoon Tony's Seasoning
2 Tablespoons Olive Oil
1/4 Cup Chopped Onions
1/4 Cup Chopped Green Bell Peppers
1/4 Cup Chopped Celery
2 Tablespoons Chopped Garlic
1/2 Cup Chopped Tomatoes
3 Bay Leaves
1 Teaspoon Worcestershire Sauce
1 Teaspoon Hot Sauce
3/4 Cup Rice
3 Cups Chicken Stock
5 Ounces Andouille Sausage, Sliced
Salt and Pepper

In a bowl combine shrimp, chicken and Tony's seasoning, and work in seasoning. In a large saucepan heat oil over high heat with onions, peppers and celery for 3 minutes. Add garlic, tomatoes, bay leaves, Worcestershire and hot sauce. Stir in rice and slowly add broth. Reduce heat to medium and cook until rice absorbs liquid and becomes tender, stirring occasionally, about 15 minutes. When rice is just tender add shrimp and chicken mixture and sausage. Cook until meat is done, about 10 minutes more. Season to taste with salt, pepper and Tony's seasoning.

Personal Notes:
Personal Notes:
Shrimp can be omitted and replaced with chicken or crawfish.




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