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AC's JAMbalaya Recipe

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This recipe for AC's JAMbalaya, by , is from BPI Family & Friends Cookbook, 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!

Amanda Collins, BPI Memphis


2 cups converted rice (Uncle Ben's Original)
cup margarine, cubed
cup chopped parsley
1 cup chopped onion
1 cup chopped green bell pepper
cup chopped celery
1 can rotel tomatoes
1 can french onion soup
1 can chicken stock
1 tbsp. dried thyme
1 tbsp. minced garlic
1 tsp. cayenne pepper
1 tsp. black pepper
tsp. rubbed sage
2 bay leaves
2 shakes Tony Chachere seasoning
2 boneless, skinless chicken breasts
1lb. smoked sausage
lb. small shrimp

Sautee sausage and chicken on medium heat for 5-6 minutes or until outside is crispy.

Mix broth, soup, tomatoes, celery, bell pepper, and onion in a bowl.

Add dry ingredients, rice, chicken, and sausage and mix well.

Pour into 9x13 baking dish, evenly spaced margarine cubes on top.

Cover with foil and bake at 350 for 1 hour, stirring once after 30 minutes.

Remove foil and mix in shrimp. Continue baking for 20-30 minutes. (rice may be firm but will continue to cook after removed from the oven).

Preparation Time:
Preparation Time:
30 minutes




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