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Elsner's Jambalaya
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Simple ingredients, super tasty

Sara Elsner

Serves/Makes:4 or more

  • 1 lb (.5 kg) bacon (not maple)
  • 1 large onion, chopped
  • 1 larger green pepper, chopped
  • 2 large cans whole tomatoes
  • 1/4 tsp (1 ml). cayenne
  • 1/4 tsp (1 ml). nutmeg
  • 1/4 tsp (1 ml). ground cloves
  • 1-1/2 lbs (.7 kg). chicken drumettes
  • 1 lb (.5 kg). shrimp
  • 4 or more servings cooked long grain white rice
  • Cut bacon into small pieces and brown in a pan.
  • Reserve grease and set bacon aside.
  • Saute chopped onion and green pepper in grease until soft.
  • Add canned tomatoes and spices.
  • Add chicken and stew on low for 1 hour (you'll know it's ready when little beads of oil form at top of pot).
  • Add peeled and deveined shrimp cook for 3 to 5 minutes.
  • Serve over rice.
My family loves to cook and try new things. This recipe came about in the 1980's after my parents had tried a good jambalaya and attempted to make it at home. They mixed dozens of recipes only to find their own. I'm not sure where they got the nutmeg and cloves but it really makes the dish. Most jambalaya recipes are all the same and have tons of ingredients, this one is simple and tastes realy gourmet. It has become a signature Elsner dish. I hope you enjoy it as much as we do.

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