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Jambalaya Recipe

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This recipe for Jambalaya, by , is from THERE YOU HAVE IT!, 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!

Contributor:  
Contributor:  
Patricia Monson

Category:
Category:

Ingredients:  
Ingredients:  
2 spicy sausages, casings removed
2 chicken breasts, cubed
1 diced onion
1/2 yellow pepper,medium diced
1/2 red bell pepper, medium diced
3 cloves garlic, grated or minced
2 tsp Cajun seasoning
1 796 ml can diced tomatoes
2-3 Cups chicken broth
2 bay leaves
1/2 tsp turmeric
1/4 tsp red pepper flakes
1 C white long grain rice
1/2- 1 C white wine
1/2 lb medium sized peeled shrimp, remove tails and cut in half ( hint: it's easier to remove tails if they are slightly frozen)

Directions:
Directions:
In large pot over medium heat add crumbled sausage and chicken and cook until lightly browned. Remove meat and set aside in bowl to save the juices.
Add diced onion and peppers to juices in pot. Saute for a few minutes then add garlic, Cajun seasoning, bay leaves, turmeric, red pepper flakes, tomatoes and 2 cups of chicken broth.
Bring to a boil. Add reserved sausage and chicken. Simmer at least 1 hour.

Taste and adjust seasoning. Salt should not be required but you may want to add more heat with red pepper flakes and Cajun seasoning, it will depend on the spiciness of the sausage and your taste. Remember, the spices will intensify as the jambalaya simmers.

Add rice and 1/2 cup of white wine. Bring to a boil. Simmer until rice is almost cooked and most of the liquid has been absorbed, approximately 20 minutes. Add additional chicken stock and wine if necessary.

Add shrimp and cook for 5-10 minutes until shrimp and rice is cooked.
Taste and season before serving.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
This is one of those dishes that loves a long simmer for all the flavors to meld. If the rice has soaked up the liquid, add more stock and/or wine. Add the shrimp in the last 10-20 minutes of cooking.
It is also better the next day and freezes very well.

 

 

 

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