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Brown Cajun Jambalaya

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“Whenever I refer to this jambalaya, I call it brown as opposed to the red Creole jambalaya. Prepare all the ingredients the night before, ready to throw it together. Once cooked it can be frozen for future use.”
READY IN:
1hr 5mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare Spice Mix in small container; set aside.
  2. In large Dutch oven brown cooked chicken, smoked sausage and diced ham; drain grease.
  3. Add to browned meats the onion, celery, bell pepper and garlic. Saute for 5 minutes, or until vegetables are soft, lifting brown bits from bottom of pan.
  4. Add spice mix and stir.
  5. To the same pot stir in 4 cups chicken broth, parsley, green onions, Kitchen Bouquet and bay leaf; bring to a boil.
  6. Add 2 cups converted rice, stirring once.
  7. Cover and cook about 20 - 25 minutes or until liquid is absorbed.

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