"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali


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This recipe for SHRIMP JAMBALAYA, by , is from The Smith Family Cookbook Project, 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!

Saralinda Evans


1 lb. breakfast sausage (I use turkey)
1/2 - 3/4 lb. peeled shrimp (can buy frozen and peeled.)
1 green bell pepper
1 medium onion
2-3 cans petite diced tomatoes
2-3 Bay leaves
1 T. parsley
sprinkling to taste of cayenne pepper

Brown and drain sausage in deep pot. If desired, finely break up
sausage in food processor. Finely chop bell pepper and onion (I use food
processor and it's almost puréed. Of course, I have children who don't
like onions.) Add to meat in pot. Add tomatoes and spices. Simmer 10-15
minutes. Add shrimp. Simmer until thoroughly hot. Serve over rice.




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