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Full Online Book HomeLearning KitchenFishandseafood - Shrimp - Jambalaya By Dodger
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Fishandseafood - Shrimp -  Jambalaya By Dodger Post by :carlosjay Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2189

Click below to download : Fishandseafood - Shrimp - Jambalaya By Dodger (Format : PDF)

Fishandseafood - Shrimp - Jambalaya By Dodger

2 cups Uncle Bens converted rice (uncooked)
1 stick butter
1/2 bunch celery
1 bunch green onions
2 big onions
1 green bell pepper
1 (10 1/2 oz.) can French Onion soup
2 cups chicken broth
2 cups beef broth
1 lb. pork sausage ( sausage should be smoked. Not in casings, also the best is some type of andoulie. Savoie or Hickory Farms might be your best bet.)
1 lb. dark meat chicken with bone in
1 lb. of peeled shrimp (you don't need this but shrimp is so cheap down here we just throw it in)
2 Tbs. tomato paste
3 Tbs. minced garlic
1/2 cup chopped parsley (fresh or dried)
2 Tbs. Tabasco ( to taste of course )
1/4 cup Worcestershire
2 Tbls. Kitchen Bouquet


Preheat oven to 350 degrees F. Split sausage down the long way, then cut into bite size pieces. Cut butter into equal slices in order to spread evenly in pot. Chop everything and put it in a large Dutch oven pan. Add everything at once ( including the uncooked rice ) and stir it all together before you put it in the oven. Cover it.

This part is very important, when you put it in the oven you must stir the entire pot every twenty minutes faithfully. For the last 20 minutes take the cover off. Should take about 1 1/2 hours. Let sit about 20 minutes out of the oven. Stir before you serve and enjoy.
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