Creole Jambalaya

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Louanne's Kitchen


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4 slices bacon

2 tablespoons butter

1 lb tasso

1 lb peeled and deveined shrimp

6 stalks celery, diced

2 large onions, diced

2 jalapenos, seeded and diced

1 medium bell pepper, seeded and diced

2 tablespoons garlic, finely chopped

10 oz can Rotel tomatoes, pureed until smooth

2 tablespoons tomato paste

1 bay leaf

2 teaspoons Cajun seasoning (my new favorite)

1/2 teaspoon dried marjoram

1/2 teaspoon dried savory

1/2 teaspoon dried thyme

1 1/2 cups long-grain rice

1 cup beef broth

1 3/4 cups chicken broth

3 green onions, sliced

1-2 tablespoons parsley

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