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Jambalaya (chef Du Jour)

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CATEGORY CUISINE TAG YIELD
Grains, Meats, Seafood Ew, Import, Text 1 Servings

INGREDIENTS

1 c Onion, chopped
1 c Green pepper, chopped
1 c Celery, chopped
1 t Minced garlic
1/2 c Green onion, chopped
1 Jalapeno pepper, seeded and
chopped
1 c Andouille sausage, sliced
and sauteed
1/3 c Pickled pork, boiled with
seafood boil
1/3 c Tasso ham, diced and
sauteed
1 c Skinless chicken, sauteed
and diced
1 Bay leaf
Poultry Magic
1 t Paul Prudhomme's Seafood
Magic
1 pn Freshly ground black pepper
1 pn White pepper
1 T Hot sauce
Chicken stock
1 c Raw shrimp
4 c Cooked rice
1 T Parsley, chopped

INSTRUCTIONS

9155    
Put the vegetables in a 4 quart saucepan and cook them over low heat
for 10 to 15 minutes. Add Andouille, Tasso, pickled pork, chicken,  and
spices. Add enough chicken stock to cover and simmer until the  mixture
becomes thick, about 15 minutes. Add shrimp and rice, mix in  parsley,
cook two more minutes and serve.  Yield: 6 servings Recipe By     :CHEF
DU JOUR JIMMY BANNOS SHOW DJ  Posted to MC-Recipe Digest V1 #251  Date:
Sat, 19 Oct 1996 21:54:41 -0400  From: Meg Antczak
<meginny@frontiernet.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1280
Calories From Fat: 207
Total Fat: 23.4g
Cholesterol: 0mg
Sodium: 1387mg
Potassium: 2169.5mg
Carbohydrates: 236.4g
Fiber: 23.4g
Sugar: 16.1g
Protein: 33.7g


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