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JUMPIN JAMBALYA Recipe

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This recipe for JUMPIN JAMBALYA, by , is from HARDING FAMILY RECIPIES, 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:  
Cheryl Harding

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup green bell pepper, coarsely chopped
1/2 cup celery, coarsely chopped
1/4 cup onion, coarsely chopped
2 garlic cloves, pressed
1 can (14 1/2 ounces) Italian-seasoned diced tomatoes, undrained
1 cup sliced kielbasa sausage or cubed ham
1 cup uncooked converted long-grain white rice
1/2 teaspoon dried oregano leaves
1/2 teaspoon paprika
1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8-1/4 teaspoon ground red pepper
1 can (14 1/2 ounces) chicken broth
8 ounces uncooked, medium fresh shrimp, peeled and deveined
1/2 cup frozen peas

Directions:
Directions:
Preheat oven to 400F. coarsely chop bell pepper, celery and onion, (I like to use the chopper for this); add garlic. and place in 8X8 pan. Add tomatoes, sausage, rice and seasonings; stir. Pour broth over rice mixture; cover with foil Bake 55-60 minutes or until rice is tender and liquid has been absorbed. Carefully remove the foil and stir in shrimp and peas; recover. Let stand 10 minutes to cook shrimp until they turn pink.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
When I wanted to do something other than the pasta party bowl for a group of teens I did this. I always doubled it. To make ahead you can do everything up to adding the broth.

Kasey, to make it vegetarian just don't add the meats and extra veggies!

 

 

 

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