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French Market Jambalaya Recipe

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This recipe for French Market Jambalaya, by , is from A Collection of Recipes by Mark and Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark

Category:
Category:

Ingredients:  
Ingredients:  
1 lb (2 cups) 15 bean dry soup mix
3 quarts water
1 Tblsp salt
1 ham hock
1 bouquet garni bag, or fill small tea ball with loose bouquet garni herbs
1 (28 oz) can tomatoes
2 cups chopped onion
2 cups chopped celery
1/4 tsp garlic powder
1 lb smoked sausage link, cut into 1-inch slices
2 skinless, boneless chicken breasts, cut into bite-size pieces (cutting is easier if breasts are partly frozen)
hot rice
parsley, for garnish

Directions:
Directions:
Wash and pick over beans, drain. Place in pot with water, salt, ham hock and bouquet garni. Bring to a boil, reduce heat and simmer covered 2 1/2-3 hours, or until beans are tender. Add tomatoes, onion, celery and garlic powder; simmer uncovered 1 1/2 hours, until mixture is creamy. Stir occasionally to prevent jambalaya from sticking to pot. Add sausage and chicken, and remove bouquet garni. Remove ham hock from pot; remove meat from hock and return to pot. Discard bones. Simmer 40 minutes, or until flavors have blended and chicken pieces are cooked through. Serve over hot rice, and garnish with parsley. Flavor improves with age; jambalaya is best made the day before.

Number Of Servings:
Number Of Servings:
10-12 servings

 

 

 

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