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Coulee Croche Jambalaya


Serving Size : 15

1 pound bacon, cut into 1 inch pieces
2 medium onions, chopped
2 stalks celery, chopped
1 cup parsley, minced
1 medium bell pepper, chopped
1/2 cup green onion tops, chopped
1 teaspoon garlic powder
1 tablespoon salt
1 dash cayenne pepper
8 cups water
2 teaspoons Kitchen Bouquet
2 pounds shrimp, peeled and deveined
1 pound smoked sausage, sliced 1/2 inch thick
4 cups rice, long grained, unwashed

In a large (12 quart), heavy pot, brown bacon until crisp and set aside.

Drain all but 2 or 3 tablespoons of bacon grease. In remaining bacon grease, brown onions until very brown (but not black). Add chopped celery and bell pepper.

Simmer for ten minutes.

Add seasonings, parsley, green onions, water, Kitchen Bouquet, bacon, sausage, and shrimp.

As soon as this mixture comes to a boil, add raw, unwashed rice, cover tightly and cook on low to medium heat until rice is done. Takes about 30 minutes. DO NOT STIR AND KEEP LID TIGHTLY CLOSED.

Test rice for doneness before removing from heat. Cook more if needed (you may need to add more water if too dry before cooking longer).




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