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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Jambalaya Recipe

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This recipe for Jambalaya is from COOKING WITH THE WISE ONE, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. uncooked rice
1 stick butter
1 small can tomato sauce
1 can original Rotel
1 medium green bell pepper, chopped
2 medium onions, chopped
3 ribs celery, chopped
1 can French onion soup
1 can cream of celery soup
1 can cream of mushroom soup
1 lb. smoked country style sausage
4-5 chicken breasts (or a whole chicken, or 5-6 chicken leg quarters)
Directions:
Directions:
Preheat oven to 350º. Boil sausage and chicken together for 20 minutes. Let cool and cut meat into bite sized pieces. Set aside. Sauté the veggies in butter in very large skillet (I use a skillet the size of a wok). Add all other ingredients except rice, and bring to a boil. Add rice, stir, and let boil again. Pour mixture into a lasagne pan and cook, covered, for 45 minutes - 1 hour. Uncover, stir, and keep cooking until liquid is absorbed - about 30 minutes.
Number Of Servings:
Number Of Servings:
10-12
Personal Notes:
Personal Notes:
I've made this adding shrimp too, and it's good that way. Watch it pretty close once you get to the 30 minute mark in the oven. The timing is a little tricky. Sometimes it cooks in an hour; sometimes it takes longer.

 

 

 

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