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Jambalaya (/ˌæmbəˈl.ə, ˌʌm-/ JAM-bə-LY, JUM-bə-LY) is a Louisiana-origin dish of Spanish and French (especially Provençal cuisine) influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked sausage such as andouille, along with some other meat or seafood, frequently pork, chicken, crawfish, or shrimp. The vegetables are usually a soffritto-like mixture known as the "holy trinity" in Louisiana Creole cuisine]Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as carrots, tomatoes, chilis, and garlic are also used. After browning and sauteeing the meat and vegetables, rice, seasonings, and [[broth are added and the entire dish is cooked together until the rice is done.

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Jambalaya Recipe

Ingredients 3 Tbsp. olive oil 2 ribs celery 1 white onion 1 small red bell pepper 1 small yellow bell pepper 1 small green bell pepper 1-2 jalapeno peppers 4 cloves garlic 2 boneless skinless chicken breasts, 1 lb. andouille sausage 3 cups chicken stock 1 (14 oz.) can crushed tomatoes 1 1/2 cups uncooked white or brown rice 2 Tbsp. Cajun or Creole seasoning ( 1 bay leaf 1 tsp. thyme 1/4 tsp. cayenne pepper 1 lb. raw shrimp (optional) 1 cup thinly-sliced okra salt and pepper Click link below for recipe

Contributed by Karen Webb

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