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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Jambalaya Recipe

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

Cameron Rees


1 chicken, cut up
2 stalks celery, coarsely chopped
3 carrots, coarsely chopped
1 onion, coarsely chopped
2 tsp. salt
1 T peppercorns

2 T. oil
1-2 lbs. sausage (kielbasa or similar)
2 c. onions, chopped
1 c. celery, chopped
1 c. green pepper
4 cloves garlic, chopped
2 c. rice
3-4 c. chicken stock
1 tsp. salt
cayenne pepper to taste
1 c. green onions, chopped

Place chicken in large stock pot. Add coarsely chopped celery, carrots and onion. Add salt,peppercorns and enough water to cover everything. Bring to a boil and then simmer 1 1/2-2 hours. Once done, remove chicken, allow to cool, then remove from bones, chop and set aside. Strain the cooking liquid, discarding the cooked veggies, but saving the liquid. This is the chick stock you will use later.

Saute the chopped onions, celery, and green pepper in the oil. Add the garlic and saute for a few more minutes. Add the sausage, chopping into bite sized slices.

Add the chicken stock, salt, cayenne pepper and bring to a boil. Add rice and return to a boil, then cover and reduce heat to a simmer.

After 10 minutes of cooking, remove lid, and quickly add chopped chicken, thoroughly mixing with the the other ingredients. Replace lid and finish cooking rice for a total cooking time of 30 minutes.

Garnish with the chopped green onions and enjoy!

Personal Notes:
Personal Notes:
This is a recipe a college friend shared with me after a trip he took took to New Orleans. We make it all the time. His recipe makes a huge batch. I've cut it in half here, but if you're cooking for a crowd...go for it!




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