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Jambalaya Recipe

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This recipe for Jambalaya, by , is from The McNamara Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bridget McNamara-Fenesy


2 T. olive oil
1 cut up chicken
4 c, chopped onion
c. chopped green pepper
c. sliced scallions
1 T. garlic, minced
3 T. parsley, minced
c. chopped ham
1 lb. pork, small cubes
1 c. rice
3 c. water
6 sausages or kielbasa, sliced
lb. shrimp
3 tsp. salt
tsp. black pepper
tsp. cayenne
tsp. chili powder
2 crushed bay leaves
tsp. thyme
⅛ tsp. cloves
tsp. basil

Heat oil, brown chicken. Remove chicken.
Add vegetables, parsley, ham and pork.
Reduce heat to medium and cook 15 minutes, stirring frequently.
Add sausages and seasonings, cook 5 minutes.
Take chicken off the bone, add. Add rice and water. Mix. Raise heat to high until boiling.
Then cover pot, reduce heat to low, and simmer 45 minutes.
In last 10 minutes, remove lid, add shrimp.
Once shrimp is cooked, ready to serve.

Number Of Servings:
Number Of Servings:
A lot
Personal Notes:
Personal Notes:
For those of us that have shellfish allergies, shrimp can be omitted and the result is still delicious.




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