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Jumbalia Recipe

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This recipe for Jumbalia, by , is from GIFTS FROM THE KITCHEN, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Robyn Dickinson



(Brown 1 ½ lbs spicy sausages- optional. Cut into ¼ inch pieces and set aside.)

Chop 3 medium onions into small pieces
4 stalks celery (optional)
2 green peppers
1 red pepper
4 large garlic cloves, minced or crushed

Microwave on high for 2 minutes until onions are tender. Depending on the power of the microwave, you may need longer. Transfer to a large dutch oven.
heat 2 tbs oil in a heavy,large saucepan, add onions and fry until they are soft. Stir in the rest of the ingredients and then add
4 cup ‘raw’ rice

Cook for about 3 minutes, stirring constantly.

Add 2 litres vegetable stock (purchase the tetre pack) or 8 cups)
¼ to ½ tsp.cayenne pepper

Reduce the heat to low, cover and simmer for 10 minutes.
Add peppers
14 oz canned diced tomatoes (can be spiced)

Cover. And Simmer for 20 minutes. The liquid should be almost all absorbed.

Uncover and add on top of the rice mixture:
(1 cup diced ham or spicy sausage)
1 lb cooked shrimp (or how much you want)

Recover pan and let simer for another 10 minutes or until you want to serve it.

Good served with a green salad or crispy,green beans.

to be finished




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