"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Jambalya Recipe

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This recipe for Jambalya, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Angie (Mize) Marsalis
Added: Saturday, April 29, 2006


1 stick of butter
2 lbs shrimp
2 lbs chicken tenders
1 1/2 lbs cubed ham
1 lb beef sausage
2 large onions (chopped)
2 med. bell peppers (chopped)
2 stalks celery (chopped)
6 cubes beef bouillon (dissolved in 2 cups of warm water)
4 cans diced cooked tomatoes
2 cans tomato sauce
4 tbsp parsley
1 tsp salt
1 tsp thyme
1/2 tsp black pepper
1/2 tsp cayenne pepper
3 whole bay leaves (remove after cooking)
1 tsp to 1 oz tabasco (to taste)

Peel and de-vein shrimp and cook in salted water; set aside for later. In a 8-10 qt pot, saute onions, bell pepper and celery in butter. Add tomato sauce, beef bouillion water, and all spices. Cut chicken, sausage and ham into bite size pieces and saute in small amount of vegetable oil in a separate skillet. Transfer to a large pot. Simmer for at least 2 hours (add small amount of water if needed) 10 minutes before serving add cooked shrimp. Serve over steamed rice.

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Personal Notes:
Personal Notes:
Freezes well




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