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Reviews Date product posted
Mon January 26, 2004
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Ingredients: 5 links Johnsville Hot"n Spicy Bratwurst
2 chicken breasts, boneless and cut into 1/2 cubes
3 T. vegetable oil
3 cloves, minced
1 large onion, minced
1 green bell pepper, medium diced
1 red bell pepper, medium diced
2 celery ribs. med. diced
3 tomatoes, peeled and chopped
1 t. fresh oregano, minced
1/2 t. fresh thyme, minced
1/2 t. fresh basil, minced
1/2 t. Tobasco sauce
1 T. Worcestershire sauce
1/2 t. chili powder
black pepper to taste
1/2 t. crab boil seasoning
1/4 t. salt
1/4 c. flour/thickner(xanthum gum or guar gum)
8oz. tomato sauce
2 cups chicken broth or stock
1/2 pound fresh medium-size shrimp, peeled and deveined
1 cup long grain rice (I omit)
How To Prepare: Cook bratwurst according to package directions, cut into 1/4 inch slices and set aside.
In large soup kettle, heat oil.
Add chicken and cook over medium heat for 2 mins; remove from kettle and set aside. Add garlic, onion, bell pepper, celery and tomatoes to remaining oil in kettle and saute until tender.
Stir in all herbs and spices.
Blend in thickner and simmer one minute more while stirring constantly. Stir in tomato sauce and chicken stock. Add bratwurst and chicken. Cover and simmer over low heat for 45 mins. Add shrimp during last 10 mins.

If using rice, cook rice according to package directions. Serve jambalaya over rice in a bowl.
Number of Servings: 6-8 servings
Preparation Time: 20 mins
Effort (Easy, Average, Difficult): Easy

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