Recipe: Jerry’s Mississippi Jambalaya Creole
10 pounds Wild American Shrimp®, cleaned and peeled
6 onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 whole celery, diced
2 bunches green onions, diced
1 pound bacon, finely diced
2 pounds smoked sausage, diced
1 10-pound bag of chicken leg quarters
1 large can crushed tomatoes
2 (28-ounce) boxes Minute rice
1/2 small can of paprika added for color
Boil and de-bone chicken, save the stock. (Note: Use plenty of water when boiling because you will need 1 cup of stock for every cup of rice.)
Brown sausage and cook the bacon. (Save the grease.)
Add the peppers, celery and onions, sauté.
Measure the correct amount of stock, add chicken, sausage and shrimp and bring to a boil.
Add remaining ingredients, then add the rice. (Don’t stir too much).
Let covered pot sit for 15 minutes for the rice to cook.
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