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Jambalaya Recipe

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This recipe for Jambalaya, by , is from OUR 2011 FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Katy Edgmon


1 lb Polska Kielbasa sausage
1 lb boneless skinless chicken breasts, cubed
1 yellow onion, diced
1 green bell pepper, diced
5 green onions (white and pale green parts only) finely chopped
Uncle Ben's converted rice - follow directions on box for 8 or 12 servings, depending on how far you would like to stretch the dish
2 cloves garlic, crushed in press
2 bay leaves
1/2 can tomato paste
salt and pepper to taste (I season with Tony Chachere's)
Louisiana hot sauce to taste
Kitchen Bouquet (optional)

1. Lightly brown meat in large pot and remove to plate. Tent with foil to keep warm.
2. Add veggies and garlic to pot and saute. You may need a bit of canola oil in addition to the fat from the meat to keep the veggies from sticking.
3. Pour in rice and add tomato paste. Stir for 30 seconds and then add the water and butter according to package instructions.
4. Add bay leaves, a pinch of salt or Tony's, and meat. Simmer until all of the water has cooked out and the meat is cooked through.
5. Add additional seasonings to your taste
6. The Kitchen Bouquet may be added a drop or two at this point if you prefer your jambalaya to have a darker color.

Personal Notes:
Personal Notes:
Andouille sausage is ideal for this recipe...but finding it in Oklahoma can be difficult. You can play around with the type of sausage and spice level that you desire. I've found that kielbasa is a pretty satisfying (and definitely more mellow) alternative, however.

You may use regular long grain rice if you like. It does, however, have a tendency to get mushy and needs a lot of attention. It is so much easier to use parboiled rice like Uncle Ben's.




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