"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Jambalaya Recipe

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

Contributor:  
Contributor:  
Victoria Lucas

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons vegetable oil
1 lb mild smoked sausage, coarsely chopped
1 cup onion, chopped
1/2 cup bell pepper, chopped
1/2 cup celery, chopped
2 cloves garlic, mined
3 cups chicken broth
1 1/4 cup long grain rice
3 bay leaves
1 tablespoon thyme, fresh and chopped
2 teaspoons light brown sugar, firmly packed
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground red pepper
1 (14.5 oz) can petite diced tomatoes, drained
2 teaspoons white vinegar
1 lb shrimp, peeled and deveined (tails on)

Directions:
Directions:
Preheat oven to 350 degrees. In large cast-iron skillet, heat oil over medium high heat. Reduce heat to medium and add sausage. Cook, stirring occasionally until brown. Remove sausage and let drain on paper towels. Add onion, bell pepper and celery to skillet and cook until lightly brown, stirring occasionally. Add garlic and cook for one minute. Stir in sausage, broth, rice, bay leaves, thyme, sugar, salt ,red and black peppers. Bring to a boil over medium-high heat. Bake, covered, until rice is tender, about 25 minutes. Add tomatoes and vinegar. Gently fluff rice mixture with a fork. Arrange shrimp over rice mixture. Cover and bake until shrimp are pink and firm (10 minutes). Discard bay leaves.

 

 

 

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