Prize-winning creole jambalaya

Yield: 8 Servings



In a Dutch oven saute onion celery green pepper and garlic in butter until tender. Add next 9 ingredients; bring to a boil. Reduce heat; cover and simmer until rice is tender about 25 minutes. Add shrimp and parsley; simmer uncovered until shrimp are cooked 7-10 minutes. Source: Country magazine (Aug. 1993)

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