"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Jambalaya Recipe

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This recipe for Jambalaya, by , is from Cookin' with Curves 2009 Virginia Breast Cancer Foundation Fundraiser, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Louise Wright
Added: Friday, October 30, 2009


2 cups uncooked long grain brown rice
1/2 cup melted margarine
3 cans chicken broth
1 pound shrimp
1 pound smoked sausages
1/4 stick sweet cream butter
1 1/2 cups finely chopped onion
2 ribs celery, finely chopped
1/2 cup finely chopped green bell peppers
4 T thinly sliced green onions
4 T finely minced parsley
4 cloves finely chopped garlic
1 T worchestershire sauce
1 T tobasco
1 tsp. kitchen bouquet
2 tsp. salt
1 tsp. cayenne pepper

TAKE a 3 quart casserole dish and mix the rice and the melted margarine together thoroughly. You want to be sure each grain is coated with margarine.
SAUTE sausage and add shrimp and cook until pink. Next saute onions, celery, bell pepper, green onions and garlic in the butter until soft.
MIX with raw rice, pour in stock and stir in remaining ingredients. Mix together well until the dish is uniformly blended.
COVER the casserole tightly with aluminum foil and bake at 375 for 1 hour or until the rice is tender and flaky.

Personal Notes:
Personal Notes:
Do not substitute butter for the margarine.




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