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Jambalaya Recipe

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This recipe for Jambalaya, by , is from The 2006 Intermatic 115th Anniversary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dept. 4070 -- Roxane Uren
Added: Wednesday, November 16, 2005


1 T. – olive oil
½ lb. – chicken, cooked & diced
6 oz. – Kielbasa (we use Mexican Andoule Sausage)
1½ c. – onion, finely chopped
½ c. each – red, green & yellow bell pepper
1½ c. – long grain rice
¼ c. – fresh parsley, chopped
½ tsp. – dried thyme
½ tsp. – black pepper
¼ tsp. – red pepper flakes
1 c. – water
2 (15 oz.) cans – tomatoes, diced
½ lb. – shrimp
¼ tsp. – hot sauce (we use Louisiana hot sauce)
2 (16 oz.) cans – chicken broth
1 tsp. – parsley

Heat oil in large Dutch oven over medium heat. Add chicken, Kielbasa, onion, and bell peppers. Sauté for 5 minutes or until vegetables are tender, stirring frequently. Add rice, sauté for 2 minutes stirring constantly. Add thyme, black pepper, red pepper and sauté for 1 minute. Add water, broth and diced tomatoes. Cover and bring to a boil over medium heat. Reduce heat to medium low and simmer for 15 minutes. Add shrimp and cook 5 minutes or until shrimp are done. Remove from heat and stir in parsley. This is almost the consistency of soup and best served in a bowl.




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