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LOCATION: Recipes >> Cajun >> Jambalaya 08

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Jambalaya

2 Tbsp vegetable oil
1- 1.5 lbs. kielbasa (turkey)
1 lb raw shrimp, shelled and de-veined
1/4 tsp salt
1/4 tsp black pepper
1 large onion, chopped
2 medium-size celery stalks, thinly sliced
2 medium-size sweet green peppers, seeded and coarsely chopped (optional)
1 can (1 lb) crushed tomatoes
2 cloves garlic, minced
1 whole bay leaf
1 tsp paprika
1/2 tsp dried thyme
5 drops hot red pepper sauce (e.g., Durkee's) (more or less to suit taste)
1 cup long-grain white rice
1 cup water
1/4 cup parsley

Heat oil in saucepan. Add kielbasa and brown for 6 to 7 minutes.
Transfer to plate. Drain all but 2 Tbsp casserole drippings. Add
garlic, onions and saute (5 minutes), stirring frequently. Add
celery and green peppers and saute 5 minutes more. Stir in tomatoes,
kielbasa, spices. Cover, reduce heat and simmer for 15 minutes.
Stir in rice and water and cook 20-25 minutes. Last 5 minutes:
add shrimp. Add a little water if necessary. Sprinkle with parsley;
remove bay leaf and serve.

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