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Jambalaya Recipe

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This recipe for Jambalaya, 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.

Andria Miller
Added: Friday, November 3, 2006


cup butter
6-8 boneless, skinless chicken breast
2 Tbsp garlic, chopped
1 1/2 cup onions, chopped
1/2 cup celery, chopped
1/2 cup bell pepper, chopped
1 can Rotel tomatoes & green chilies
1 tsp salt
1 tsp coarse ground black pepper
1/2 cup parsley, chopped
1/2 cup green onions, chopped
3 cups cooked rice

Boil chicken and cut into pieces (may add 1 pound cooked shrimp or crawfish tails). Saute chicken, garlic, onions, celery and bell pepper in butter until wilted. Chop ro-tel tomatoes and add to vegetables. Simmer for 15 minutes. Add salt, pepper, parsley and green onions. Cook 1 minute to heat well. Mix with rice. Serve as a side dish. This is very highly seasoned with pepper. If you don't. like it that hot, cut back on the ro-tel tomatoes and black pepper. WE LIKE IT HOT!




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