Parade Magazine Cookbook Jambalaya Recipes

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PARADE MAGAZINE COOKBOOK JAMBALAYA



Parade Magazine Cookbook Jambalaya image

I misplaced my cookbook, but found this on a recipe card I made for a friend. I do not add rice to this, which is probably traditional, but cook and serve the rice with the jambalaya ladled over it.

Provided by Clevergirl7

Categories     < 60 Mins

Time 55m

Yield 12 , 12 serving(s)

Number Of Ingredients 16

2 tablespoons cooking oil
1 lb smoked sausage, sliced (I prefer Hillshire Farms Smoked Sausage or Kielbassa)
1 lb chicken breast, cubed
2 small onions, chopped
1 large green pepper, chopped
1/2 teaspoon salt
1/2 cup celery, chopped
6 garlic cloves, minced
1 six ounce can tomato paste
2 twenty eight ounce cans diced tomatoes
1/4 teaspoon thyme
2 bay leaves
1 lemon, cut in wedges
1/4 teaspoon cayenne pepper
1 lb shrimp
1 bunch green onion, chopped

Steps:

  • Heat 1 tablespoon of oil in large dutch oven over medium heat. Saute sausage until browned. Remove with slotted spoon and set aside. Add 1 tablespoon of oil and saute chicken breast pieces until lightly browned. Remove with a slotted spoon and set aside.
  • In the same pot, saute onion, green pepper, celery and garlic until tender. Stir in tomato paste, and tomatoes with juice. Add bay leaves, thyme, salt and cayenne pepper.
  • Add browned sausage and chicken breast pieces, and cook, partially covered, simmering for about 1/2 hour.
  • Add shrimp and cook for about 5 minutes.
  • Top with lemon wedges and sliced green onions.

Nutrition Facts : Calories 253.6, Fat 17.1, SaturatedFat 4.9, Cholesterol 95, Sodium 657.3, Carbohydrate 6.2, Fiber 1.6, Sugar 3.1, Protein 18.7

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