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Henry County’s Cooking
with Mardi Gras

 

Special photo

 

For more of this week’s recipes in the printed edition,
get your copy here!

 

Jambalaya
 

6 slices bacon, cut into 1-inch pieces
1 cup chopped celery
1 green bell pepper, seeded and chopped
1 onion, chopped
1/2 lb. cubed cooked ham
1/2 lb. cubed cooked chicken
1/2 lb. cubed smoked sausage
2 (14.5 oz.) cans crushed tomatoes, with liquid
2 cups beef broth
2 cups chicken broth
1 tsp. dried thyme
2 tsp. Cajun seasoning
2 cups uncooked white rice
1/2 lb. salad shrimp 

  Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.

  Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.

  Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.


For more of this week’s recipes in the printed edition,
get your copy here!

 

 

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