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Jambalaya 3



  • 1 cup mushroom pieces, optional
  • 1 teaspoon minced garlic
  • 1/2 small onion, diced
  • 1/2 green bell pepper, cut into chunks
  • 3 cups chicken broth
  • 1/2 pound kielbasa, fully cooked
  • 2 teaspoons butter
  • 1 1/2 cups white rice
  • 1 (15 ounce) can diced tomatoes
  • Cayenne pepper, to taste


  1. Cut sausage into small pieces.
  2. Melt butter; sauté garlic, onion, bell pepper and mushrooms in large skillet over medium heat for 5 to 10 minutes or until onions are translucent.
  3. Add sausage and cook a few more minutes.
  4. Add rice, sausage or shrimp, vegetables, chicken broth, diced tomatoes and cayenne pepper to skillet. Stir briefly to evenly distribute all ingredients. Cover and bring to a boil, reduce to simmer for 10 minutes or until rice is cooked through.
  5. Remove from heat; let sit for 10 minutes.
  6. Stir before serving.

Variation: In place of diced tomatoes, increase the chicken broth to 4 cups and use one (5 ounce) can tomato paste.

Use 1/2 pound fully-cooked shrimp instead of Kielbasa or use both!

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