"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Jambalaya Recipe

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This recipe for Jambalaya, by , is from Mack - Eastman, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charlie Mack


1 1/2 lbs. of ring bologna, cut into 1/2 inch pieces(choose any high quality sausage; we like the fresh sausage made at the locker)
1 lb. of frozen cooked shrimp, (tails off) 70-90 count per lb. is a good size
lb. bacon
1 1/2 c. long grain rice, uncooked
1 1/2 c. chopped onions
1 c. chopped green onions
1 1/2 c. chopped bell peppers
4 to 5 cloves of garlic, minced
1 1/2 c. of celery, sliced or coarsely chopped
24 oz. of Rotel tomatoes
2 1/4 c. of chicken bouillon
1 T. Kitchen Bouquet
1/4 to 1/2 t. cayenne pepper (to taste)
1 t. Lawrys salt
1/4 t. black pepper

If using fresh sausage, it needs to be cooked, set aside and then sliced into 1/2 inch pieces. Some sausage you may buy will be fully cooked so you could eliminate this cooking step.
Chop the bacon and brown until crisp, do not drain.
Stir in celery, rice, onion, garlic and green peppers.
Cook and stir over medium to high heat for about 5 minutes.
Add Rotel tomatoes, sausage, chicken bouillon, Kitchen Bouquet, Lawrys salt, black and cayenne pepper.
Stir and bring to a boil and cover.
Simmer 20 minutes, stirring occasionally
Add shrimp and allow to simmer another 10 minutes until heated.

Number Of Servings:
Number Of Servings:
10 to 12 servings
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
You may substitute almost any meat that you like, so long as the total is about the same.
Total recipe has about 4600 calories or 306 per cup




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