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Becca's Jambalaya

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Simply Recipes
Related tags
main-dish low fat mardi gras dinner southern
Nutrition per serving    (USDA % daily values)
CAL
369
FAT
31%
CHOL
46%
SOD
59%

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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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