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Jambalaya | Today's Cliche - Marriage, Family, & Working Mommy... from BOTH Women's and Men's Perspectives

Saturday, October 20, 2018


November 25, 2009 by  


From the kitchen on Margaret Donovan Struble; mother of six

12 ounces fresh or defrosted peeled, deveined, shrimp
1 lb cooked sliced or diced andouille sausage (or Italian, but don’t tell)
2 stalks celery, sliced (1 cup)
1 large onion, chopped (1 cup)
1 medium green sweet pepper, chopped (1 cup)
1 clove garlic, minced
2 tablespoons margarine or butter
1-2/3 cups water
1/2 teaspoon salt
1/2 teaspoon dried thyme, crushed
1/8 to 1/4 teaspoon crushed red pepper
1/8 teaspoon ground black pepper
1 bay leaf
1/2 cup long-grain rice
1 14-1/2-ounce can tomatoes, cut up
1/2 of a 6-ounce can tomato paste

In a 3-quart saucepan cook celery, onion, green pepper, and garlic in margarine or butter about 5 minutes or until tender. Add water, salt, thyme, red pepper, black pepper, and bay leaf. Bring mixture to boiling. Add rice. Reduce heat; cover and simmer for 15 minutes or until rice is tender.

Stir in undrained tomatoes and tomato paste. Add  shrimp. Cook for 2 to 3 minutes more or until crawfish or shrimp are heated through. Remove bay leaf. Serve in soup bowls. Makes 4 servings.

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