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“From my collection of handwritten recipes 1960's.”
READY IN:
40mins
SERVES:
8
YIELD:
1 pot jambalaya
UNITS:
US

Ingredients Nutrition

Directions

  1. Cook celery, green pepper and onion in half the butter until tender but not brown; add garlic and ham; cook 5 minutes longer. Add remaining butter, shrimp, salt, hot pepper sauce, chili powder and sugar. Cook, tossing often with fork until shrimp are pink. Add tomatoes; heat. Stir in rice.

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