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Jambalaya Recipe

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

Linda Koeberlein
Added: Sunday, September 6, 2009


1/4 c. oil
2 medium onions, chopped
6 green onions, chopped
3 green peppers, chopped
1 chicken, cut in serving pieces
1/2 lb. cooked ham, cubed
1/2 lb. smoked and polish sausage, sliced
1 (16 oz.) can tomatoes, cut in pieces
1 (6 oz.) can tomato paste
1 t. salt
2 bay leaves
1/2 t. powdered thyme
2 sprigs parsley, chopped
1-3/4 c. uncooked rice (cook according to directions)
1/2 c. water
3/4 t. Tabasco sauce

Heat oil in large kettle. Add onions, green onions, and green peppers. Simmer until transparent, about 10 minutes. Add chicken and brown on all sides. Add ham and sausages; cook 10 minutes longer. Add tomatoes with liquid, tomato paste, and seasonings. Cover and simmer for 10 minutes. Stir in cooked rice by spoonfuls. Add water, cover and cook over low heat for 1 hour, stirring frequently. Add extra water if rice becomes dry or begins to stick. Before serving, stir in Tabasco sauce.




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