"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Jambalaya Recipe

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

Janet DeLoria


1/4 stick butter
1 lb andouille sausage, sliced
1 lb boiled ham
4 tbs flour
1-1/2 c. onion, diced
1-1/2 tbsp garlic
1 lb cooked diced chicken
2 c beef broth
1 c chicken broth
4 green onions
1 14 oz can tomatoes
3 stalks celery
1 green pepper
1 bay leaf
1/2 tsp thyme
1/4 tsp cumin
1/4 tsp allspice
1/2 tsp cayenne pepper
1 tsp salt
1 tsp pepper
2 c uncooked rice
2 lbs peeled raw shrimp

melt butter. Brown the sausage. Stir in flour, add onions and garlic, cook until onions are clear. Add everything one by one. Add the rice about 10 minutes before you are serving, and add shrimp last.




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