"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

speedy jambalaya Recipe

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

Vicki Schlarb
Added: Sunday, October 11, 2009


1 1/3 cups rice
1 large onion, halved and sliced
1 medium green pepper, sliced
2 tsp. olive oil
3 cloves garlic, minced
1 can diced tomatoes, undrained
3 bay leaves
1 tsp. salt
1 tsp. paprika
1/2 tsp. dried thyme
1/2 tsp. pepper
1/4 tsp. hot sauce
2 cans black eyed peas, rinsed and drained
1 lb. fully cooked smoked sausage

Cook rice, set aside. In a large skillet saute onions and peppers in oil for 4 minutes. Add garlic, cook for 1 minute. Stir in tomatoes, bay leaves, salt, paprika, thyme, pepper and pepper sauce. Bring to boil. Reduce heat and simmer uncovered for 5 minutes. Stir in peas and sausage, heat through. Discard bay leaves. Serve over rice.




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