"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous


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This recipe for JAMBALAYA, by , is from FAMILY SECRETS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Claudia Thorndike


1/2 to 1 lb turkey kielbasa sausage, cut into 1/4-inch-thick slices
1/2 c. pre-cooked chicken, southwestern flavor
pre-cooked peeled, deveined shrimp (optional)
1 large onion, diced
1/2 c. celery, sliced
1 (32-oz.) container low-sodium chicken broth
1 (14.5-oz.) can roasted diced tomatoes with garlic
2 c. uncooked long-grain rice
2 TB chopped fresh parsley
1 tsp. Cajun seasoning
2 tsp. Worcestershire sauce
1/8 tsp. ground red pepper (optional)
2 TB thinly sliced green onions

Cook onion and celery in 2 TB olive oil over medium-high heat, stirring frequently, until soft.
Add broth, next 5 ingredients, sausage, and if desired, ground red pepper. Bring to a boil; cover, reduce heat to low, and cook 18 to 20 minutes or until rice is tender and liquid is absorbed. Gently stir in meats and heat. Top with green onions, and serve immediately.




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