"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Jambalaya Recipe

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

Contributor:  
Contributor:  
Ron Mead

Category:
Category:

Ingredients:  
Ingredients:  
2 whole bay leaves 2 1/2 C chicken stock
2 t. ground red pepper (cayenne) 1 1/2 C uncooked rice (converted)
1 1/2 t. salt
1 1/2 t. white pepper
1 t. dried thyme
1/2 t. black pepper
1/4 t. rubbed sage

2 T butter
1/2 lb. chopped sausage (about 2 cups)
3/4 lb boneless chicken cut into bite size pieces, about 2 cups
1 C chopped onions
1 C chopped celery
1C chopped green pepper
1T. minced garlic
1/2 C tomato sauce
1 C peeled and chopped tomatoes

Directions:
Directions:
Melt butter and cook sausage, then chicken about 3 minutes. Add seasoning mix and 1/2 C of each vegetable. Also add garlic. Cook 5-8 minutes, stirring occasionally, scraping bottom of pan. Add tomato sauce, cook another minute. Add remaining vegs and tomatoes. Add rice to 9X13 baking dish, add stock and sausage, chicken veg mixture.

Bake in 350 oven for about one hour. Liquid should be fully absorbed. Let sit for 5 minutes, then stir and remove bay leaves.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
1/2 hour
Personal Notes:
Personal Notes:
Unless your family is used to very spicy (hot) foods, watch your cayenne as it comes in different strengths. The first time you prepare this dish you might want to use 1t. cayenne and adjust according to taste after your first time.

 

 

 

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