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Measurements
JAMBALAYA - from The New Orleans School of Cooking

serves 12 people ( can be cut in half)

1 1/2 lbs HOT spicy sausage
3 lbs. Large Shrimp ( or mixture of shrimp & chicken)

4 C. chopped onions
2 C. chopped celery
2 c. chopped green pepper

1 Tbsp. chopped garlic, or to taste
4 c. long grain rice ( such as Uncle Ben's)
5 c. stock ( I like to use 1/2 chicken and 1/2 tomato juice) 
2 HEAPING tsp. of any good cajun seasoning
1 c. chopped green onion
1/4 c. paprika

Brown sausage in large roaster over med heat. (if using any chicken, can be browned along with sausage).  Remove from pot leaving drippings.

Saute onions, celery, green pepper and garlic to tenderness you desire.
Return sausage mixture to pot.  Add stock  and seasonings and bring to a boil.  Add rice and return to a boil.  Cover and reduce to simmer.  Cook for a total of at least 25 min.  After 10 min. of cooking, remove cover and quickly turn mixture from top to bottom completely.  Add green onions.  Add cooked
shrimp for last 5 minutes.  Chopped tomatoes can also be added if desired.


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