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Jambalaya - Jeff's Jambalaya
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Prickly Pear

Serves/Makes:6 or more

  • 1 onion, chopped
  • 1 green bell peppers, chopped
  • 3 cloves garlic, crushed
  • 4 ribs celery, chopped
  • 6 scallions, sliced
  • 1 (28 oz) can tomatoes
  • 3-1/2 cups (825 ml) chicken broth
  • 1/2 lb (.2 kg). Polish sausage (sliced and browned)
  • 1 cup (225 ml) ham, chopped
  • 2 tbsp (30 ml) parsley, chopped (can use freeze dried)
  • 2 tsp (10 ml) Tabasco
  • 3 tsp (15 ml) thyme
  • 1/4 cup (60 ml) Worcestershire
  • 2 cups (475 ml) uncooked rice (not Minute-type)
  • Saute onion, bell pepper, garlic, celery and scallions in small amount of oil.
  • Add the tomatoes and chicken broth and cook for 1 hour.
  • The add the Polish sausage, ham and parsley and cook for an additional 15 minutes.
  • Stir in the Tabasco, thyme and Worcestershire and simmer for about 20 minutes.
  • Finally, add 2 cups (475 ml) uncooked rice and cook for an additional 30-40 minutes or until rice is tender.
My husband loves for me to make this ahead and send it on camping trips with him--it's very good reheated. It always goes over well wherever/whenever it is served.

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