Jambalaya

• 1 stick butter
• 8 chicken breasts, boiled in cayenne
• 1 Tbsp. basil
• 2 Tbsp. gumbo file
• 4 green peppers, chopped
• 2 bundles scallions, chopped
• 4 to 5 c. chicken broth (use water from boiling chicken)
• 1 1/2 lb. cooked and shelled shrimp
• 12 small hot sausages, chunked
• 2 (28 oz.) cans whole tomatoes
• 3 to 4 c. long grain rice
• 1 Tbsp. thyme
• cayenne to taste
• salt and pepper to taste
• 5 c. onions, chopped
• 6 cloves garlic, minced

1. In big de'pot, melt butter.
2. Saute onions, green pepper, garlic and seasonings.
3. Add broth and tomatoes.
4. Simmer 20 minutes.
5. Add chicken (cubed) and sausage (chunked).
6. Simmer 20 to 30 minutes.
7. Add rice.
8. Cook 20 minutes.
9. Add shrimp and scallions.
10. Heat.
11. Serves 12.

butter, chicken breasts, basil, gumbo file, green peppers, bundles scallions, chicken broth, shrimp, hot sausages, tomatoes, long grain rice, thyme, cayenne, salt, onions, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=652604 (may not work)