Becca's Jambalaya

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Nutrition per serving    (USDA % daily values)


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Ingredients for 12 servings

Andouille and smoked sausage, sliced 1/4 inch thick - 2 cups

Tony Chachere's Creole Jambalaya Dinner Mix - 1 8-oz box

Water - 2 1/4 cups

Uncle Ben

Chicken broth (homemade is best) 2 1/4 cups

Onion - a mix of yellow, red, and green onions (tops included), all chopped - 2 cups total

Bell peppers - a mix of yellow, red, and green, all chopped - 2 cups total

Celery, chopped - 1 cup

Garlic, minced - 1 heaping Tablespoon

Bay leaves - 2 (Make sure they are fresh and strong, if not, add more)

Whole cooked tomatoes - 1/3 of a 32-oz can, break up the tomatoes with your fingers as they go in, reserve the tomato juice to add if necessary

Diced tomatoes - 1/3 of a 14-oz can

Tomato sauce - 1/3 of an 8-oz can

Sugar - 1 pinch

Dried thyme - 1 teaspoon

Tabasco sauce - several sprinkles

Oregano - 1 teaspoon

Cayenne pepper - 1/2 teaspoon

Tony Chachere's Creole Seasoning - to taste

Fresh Shrimp, in shell, but cut to make it easy to remove from shell - 1 1/2 to 2 lbs (Remove shells and store shrimp in ice water while shelling.)

Lemon juice - juice of half a lemon for each lb of shrimp

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