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Nancy's Jambalaya

Nancy's Jambalaya Recipe

Ingredients:

  • 1/2 - 1 tblsp cayenne pepper
  • 1/2 – 1 tblsp cumin
  • 1 tblsp gumbo file
  • 1 tblsp ground mustard
  • 2 tblsp salt
  • 1 tblsp black pepper
  • 2 tsp basil
  • 2 tsp thyme
  • 2 bay leaves
  • 2 tblsp paprika
  • 1/2– 1 tsp white pepper
  • 1 tsp oregano
  • 2 ½ tblsp sugar
  • 1 tblsp margarine
  • 1 lb ham, cubed or 1 lb cut - up chicken
  • 1 lb smoked sausage, sliced or 1 lb chorizo
  • 2 cups green pepper, chopped
  • 2 cups celery, chopped
  • 4 cups onion, chopped
  • 3-6 tbls garlic, chopped
  • 6-8 cups chicken stock
  • 3 cans tomato sauce
  • 2 cans tomatoes, diced
  • 4 cans kidney or red beans, drained
  • ½ -1 lb long grain rice, or lentils
  • 1 lb shrimp, peeled (optional)

Directions:

  1. Melt margarine in a large pot, then brown meat. Add spices.
  2. Stir frequently over medium heat about 5 minutes. Add raw vegetables, put lid on tight. Cook for 10 minutes stirring occasionally.
  3. Add chicken stock, tomatoes and beans Bring back to a boil. Stir and cook a few minutes.
  4. Add rice and reduce heat to simmer.
  5. Leave lid on tight for 10 minutes then stir from bottom to top. Replace lid then cook another 10 – 15 minutes. If adding shrimp, put it in when the rice is half done. (Add more broth or vegetable juice if too spicy or too dry)

Note: Nancy and Mike added cornbread on top of their bowls)

This recipe and photograph for Nancy's Jambalaya was provided by Nancy and Mike Dolan

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