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Seafood Jambalaya
Besides providing Hank Williams with a title for one of his most famous songs, jambalaya provides New Orleanians with a basic recipe into which they can toss virtually anything in the refrigerator. Here's one of our favorite versions: Ingredients: 1/4 pound margarine
Instructions: Melt the margarine and sauté the onions, celery, and peppers over medium heat until translucent, about 5 minutes. Stir in the shrimp, chicken, and sausage, sautéing until the chicken is cooked, 5 to 7 minutes. Add all of the remaining ingredients except the rice and bring to a boil. Add the rice and cover the pot with a tight-fitting lid. Bring to a boil again, and then turn off the heat and allow the stew to sit until the rice absorbs all of the liquid, about 20 minutes. Fluff the stew with a fork and serve hot in individual bowls. Yield: Serves 8 to 10 |
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