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Jambalaya Recipe

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This recipe for Jambalaya, by , is from The Holt 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!

Contributor:  
Contributor:  
Carrie Holt

Category:
Category:

Ingredients:  
Ingredients:  
4 strips bacon
2 medium white onions, chopped
8 scallions (including the green), chopped
2 cloves garlic, minced
1 medium green bell pepper, chopped
1 jalapeno chile, seeded and finely chopped
1 (15 oz.) can diced tomatoes (undrained) or 4 fresh tomatoes, seeded and diced
1 Tbsp. tomato paste
c. chopped parsley
3 c. beef broth
tsp. dried thyme leaves
tsp. cayenne pepper
salt and peppper to taste
2 c. long grain white rice
lb. hot Italian beef sausage chopped and sauteed until brown
1 lb. medium shrimp, peeled

Directions:
Directions:
In a Dutch oven, cook bacon until golden brown; set aside. Add the onions, scallions, garlic and sweet and hot pepper to the bacon fat and saute over medium heat until the vegetables are soft, about 10 minutes. Add tomatoes, paste and parsley and saute for about 10 minutes until almost all the liquid is gone. Add the broth, thyme and cayenne pepper; mix well. Add salt and pepper. Stir in rice and sausage; cover pot tightly and cook over medium heat for 20 minutes. Fluff rice with fork and add the shrimp. Cover and let stand 10 minutes to cook the shrimp. Serve with bacon crumbled on top.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
60 minutes

 

 

 

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