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Jambalaya

2 Tbsp. margarine or butter
1 medium onion, coarsely chopped
1 medium green pepper, coarsely chopped
1 lb. cooked Polish sausage, cut into 1/2 inch slices
1 lb. frozen raw large Shrimp
16 oz. can tomatoes, undrained, cut up
10 3/4 oz. can condensed chicken broth
6 oz. can tomato paste
3/4 cup uncooked regular rice
2 tsp. sugar
1 tsp. thyme leaves
1/2 tsp. garlic powder
1/8 tsp. cayenne pepper
1/8 tsp. pepper
1 bay leaf


In large Dutch oven, melt margarine; saute onion for 2 to 3 minutes or just until tender. Stir in remaining ingredients; blend well. Cover; simmer for 20 to 30 minutes or until rice is tender and most of liquid has been absorbed, stirring occasionally. Remove bay leaf.


8 (1 cup) servings


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