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Jambalaya Recipe

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This recipe for Jambalaya, by , is from Recipes from Vicksburg and Beyond , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chris Lick

Category:
Category:

Ingredients:  
Ingredients:  
3/4 cup chopped onion
1/2 cup chopped celery
1/4 cup chopped green pepper
2 garlic cloves, minced
2 tablespoons butter or margarine
2 cups cubed fully cooked ham
1 can (28 ounces) tomatoes with liquid, cut up
1 can (10-1/2 ounces) condensed beef broth
1 cup uncooked long grain white rice
1 cup water
1 teaspoon sugar
1 teaspoon dried thyme
1/2 teaspoon chili powder
1/4 teaspoon pepper
1-1/2 pounds fresh or frozen uncooked shrimp, peeled and deveined
1 tablespoon chopped fresh parsley

Directions:
Directions:
In a Dutch oven, saute onion, celery, green pepper and garlic in butter until tender. Add next nine ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender, about 25 minutes. Add shrimp and parsley; simmer, uncovered, until shrimp are cooked, 7-10 minutes.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1hr

 

 

 

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