Subj : Southern Soups - 15
To   : All
From : Dave Drum
Date : Sat Aug 10 2024 16:29:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Louisiana Jambalaya
 Categories: Pork, Vegetables, Seafood, Herbs, Rice
      Yield: 12 Servings
 
    1/4 c  Canola oil
    1/2 lb Smoked sausage; halved
           - lengthwise, sliced in
           - half-moons
      2 c  Diced, fully cooked ham
      2    Celery ribs; chopped
      1 lg Onion; chopped
      1 md Bell pepper; chopped
      5    Green onions; thin sliced
      2 cl Garlic; minced
 14 1/2 oz Diced tomatoes w/green
           - chilies; undrained
      1 ts Dried thyme
      1 ts Salt
    1/2 ts Pepper
    1/2 ts Cayenne pepper
     29 oz (2 cans) chicken broth
      1 c  Uncooked long grain rice
    1/3 c  Water
  4 1/2 ts Worcestershire sauce
      2 lb (U-40) peeled, deveined,
           - cooked shrimp
 
  In a Dutch oven, heat oil over medium-high heat. Add
  sausage and ham; cook and stir until lightly browned.
  Remove and keep warm. In drippings, saute celery, onion,
  green pepper and green onions until tender. Add garlic;
  cook and stir 1 minute longer. Stir in tomatoes, thyme,
  salt, pepper and cayenne; cook 5 minutes longer.
  
  Stir in broth, rice, water and Worcestershire sauce.
  Bring to a boil. Reduce heat; simmer, covered, until
  rice is tender, about 20 minutes. Stir in sausage
  mixture and shrimp; heat through.
  
  Sandi Pichon, Memphis, Tennessee
  
  Makes: 12 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I can't walk on water. But I can stagger on alcohol.
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