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Jambalaya

April 28, 2017

Jambalaya

1 cup mushroom pieces, optional
1 teaspoon minced garlic clove
1/2 small onion, diced
1/2 green bell pepper, cut into chunks
3 cups chicken broth
1/2 lb. kielbasa, fully cooked
2 teaspoons butter
1 1/2 cups white rice
15 ounce diced tomatoes
Cayenne pepper, to taste

Cut sausage into small pieces. Melt butter; sauté garlic, onion, bell pepper, and mushrooms in large Fry Pan, over medium heat for 5 to 10 minutes or until onions are translucent. Add sausage and cook another a few more minutes.

Add rice, sausage or shrimp, vegetables, chicken broth, diced tomatoes, and cayenne pepper to pan. Stir briefly to evenly distribute all ingredients. Cover and bring to a boil, reduce to simmer for 10 minutes or until rice is cooked thru. Remove from heat; let sit for 10 minutes.
Stir and enjoy!

Variations:
In place of diced tomatoes, increase the chicken broth to 4 cups and use a 5 oz. can of tomato paste in place of the diced tomatoes.

Use ½ lb. shrimp, fully cooked in place of Kielbasa

https://www.facebook.com/145012965619103/photos/a.369388236514907.1073741835.145012965619103/403135086473555/?type=3&theater

Posted by The Deedol Collection….aka Granny’s Favorites Cookbooks

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