Quick Jambalaya(For A Crowd)

• 1 green bell pepper, seeded and chopped
• 1 red bell pepper, seeded and chopped
• 2 medium onions, chopped
• 2 ribs celery, chopped
• 5 bulbs garlic, minced
• 1/4 c. butter
• 3 (6 3/4 oz.) cans chicken broth
• 1 (6 3/4 oz.) can chopped ham
• 2 (4 1/2 oz.) cans shrimp, drained
• 1 lb. smoked sausage, sliced
• 2 to 2 1/2 qt. chicken stock
• 4 chicken bouillon cubes or 4 tsp. instant chicken bouillon granules
• 2 tsp. red pepper sauce
• 2 tsp. Worcestershire sauce
• 1 1/2 tsp. to 1 Tbsp. Cajun seasoning for chicken or seafood
• 4 c. raw rice (converted)

1. Put chopped
2. vegetables
3. and
4. butter
5. in
6. a large heavy Dutch oven.
7. Cook vegetables until soft over medium heat.
8. Add remaining ingredients
9. in
10. the
11. order
12. listed.
13. Stir to blend. Bring to a boil
14. and
15. reduce heat.
16. Simmer 25 to 30 minutes or until rice is tender and liquid is absorbed.
17. Stir occasionally.tdd additional chicken
18. broth
19. if the liquid is absorbed before the rice is done.
20. Usets
21. many
22. shrimp
23. as you like, fresh or canned. Serves 16.

green bell pepper, red bell pepper, onions, celery, garlic, butter, chicken broth, ham, shrimp, sausage, chicken stock, chicken bouillon cubes, red pepper, worcestershire sauce, cajun seasoning for chicken, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=216010 (may not work)