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

Jambalaya Recipe

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This recipe for Jambalaya is from The Recipes We Love, For People We Love Second Edition, 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!


Category:
Category:

Ingredients:  
Ingredients:  
3 cups rice
1 box chicken stock and water
1 package smoked sausage sliced into coins
1 lb frozen shrimp( precooked tail on medium size is what I use)
1 green pepper chopped
one onion chopped
2 celery ribs chopped
1 teasp Cajun seasoning or cayenne pepper
thyme
bay leaf
4 garlic cloves chopped fine
1 large can whole tomatoes- chopped into chunks
olive oil
salt and pepper

Directions:
Directions:
Use a heavy pot. cover bottom with a good layer of olive oil. Add all the veggies, herbs and spices,and sauté. Add the sausage and rice and cook till the rice is bright white then add the box of stock, tomatoes and shrimp. Make sure the liquid covers everything and is an inch above the contents so there is plenty of liquid for the rice to absorb. Use water if the stock is not enough.Keep lid off while bringing to a boil- mix a few times to get the rice off the bottom. After rice is about half cooked, turn it to a simmer and put the lid on the pot till rice is cooked.

Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I always make cornbread to go with this. In New Orleans, they put whatever leftovers they have into this like ham, chicken, any kind of seafood.

 

 

 

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