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Jambalaya Recipe

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This recipe for Jambalaya, by , is from This Is Why We're Fat?!?, 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!

Beth Adams


1 pound Smoked Sausage, sliced
4 slices Bacon
2 Boneless, Skinless Chicken Breasts, cubed
2 Onions, chopped
2 Green Peppers, chopped
3 cloves, Garlic, minced
2 Celery Ribs, chopped
pound Shrimp, peeled and deveined
pound Scallops
4 tablespoons Flour
1 tablespoons Cajun Seasoning
2 (14 ounce) cans Italian Tomatoes
2 (14 ounce) cans Chicken Broth
cup Ham, diced
Salt and Pepper to taste

Brown sausage and bacon in a large stockpot.
Add and saute the chicken, vegetables, and garlic until the chicken is cooked and the vegetables are tender.
Stir in shrimp and scallops, then add flour. Toss ingredients around in flour to form roux.
Add cajun seasonings, tomatoes, chicken stock, and ham. Season with salt and pepper to taste.
Simmer hour or longer.
Serve over rice.

Personal Notes:
Personal Notes:
Another K Berghoff classic - it was a big hit at the infamous Mardi Gras party




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