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Cajun Jambalaya

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Description Edit

Purchased from McNew estate in Pasadena, Texas in 1987. Date on card indicates it is a family favorite. Dated 1937.

Ingredients Edit


Directions Edit

  1. Sauté the Onion, garlic and green pepper in an 8-quart pot with 3 tablespoons of sock for 5 minutes.
  2. Add two-thirds of the scallions, the rice, and tomatoes, and cook for 5 minutes over medium-low heat, adding a little more of the stock if necessary.
  3. Add the cubed Turkey Ham, the three peppers, cumin, allspice, and the remaining stock, and cook on very low heat, covered for 40 minutes.
  4. Add the Shrimp and cook for 2 minutes. Serve garnished with parsley and the remaining scallions.

Contributed by Edit

Cat's Recipes Y-Group

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