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SEASONAL
RECIPES
|
February, 1999 |
| EASY
JAMBALAYA |
| |
1 Cup |
Sausage, chopped and browned |
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1½
Cup |
Diced Cooked
Ham |
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¾
Cup |
Sliced Celery |
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1
Cup |
Chopped Onion |
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1
Med. |
Green Pepper,
sliced in thin strips |
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½
Med. |
Red Pepper,
chopped |
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3 Tblsp. |
Olive Oil |
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1 Tsp. |
Crushed Garlic |
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12 Oz. |
Chicken Broth |
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1 (15 oz) Can |
Tomato Sauce |
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1 Cup |
Water |
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1 Cup |
Chopped, Cooked Chicken |
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¾ Cup
|
Uncooked Rice |
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2 Tblsp. |
Minced Parsley |
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1 |
Bay Leaf |
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¼ Tsp. |
Thyme |
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¼ Tsp. |
Worcestershire Sauce |
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1/8 Tsp.
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Cayenne |
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In a large pot,
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cook ham, onion, celery,
peppers in olive oil |
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until onion is soft. Add
remaining ingredients. |
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Bring to a boil. Cover.
Reduce heat. |
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Simmer 40 minutes, strirring
once or twice. |
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ENJOY!
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