Dunbar's Jambalaya Recipe

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Dunbar's Jambalaya Ingredients

3 tbsp butter
1 onion, minced
1 cup clove
1 1/2 lb raw shrimp
3 pork sausages
1/4 lb cooked ham
1 tbsp all-purpose flour
6 can tomato paste
4 parsley springs, minced
2 tsp hyme springs, minced
2 tsp water
1/3 cup uncooked rice
1 salt and pepper

A Recipe for
Dunbar's Jambalaya

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

Cutting stalks at noontime. Perspiration drips to the earth. Know you that your bowl of rice each grain from hardship comes?
Chang Chan-Pao

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Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?”
Denis Diderot (1713-1784) L'Encyclopedie (1751-1772)

If you find any errors in this Dunbar's Jambalaya recipe please inform us and we will amend the Dunbar's Jambalaya recipe immediately

Food Tip
Pack food in a cooler with ice or ice packs. Only pack foods which have been chilled to a temperature below 40 degrees F - do not use the cooler to chill room temperature foods. When finished serving cold foods, promptly return them to the cooler. If you plan to cook meat, poultry or fish on a grill while picnicking, pack carefully to prevent leakage, and take along baby wipes or moistened towelettes to wash up with after handling raw foods. A spray bottle filled with clean water and soap is another alternative - this works well for hands as well as surfaces.

Dunbar's Jambalaya

Old people shouldn't eat health foods. They need all the preservatives they can get.
Robert Orben

Dunbar's Jambalaya Directions

Contributed to the echo by: Janice Norman Originally from: Dunbar's
in New Orleans Dunbar's Jambalaya Melt 1 tablespoon butter and brown
onion and garlic. Peel and devein shrimps. If using large shrimp, cut
them in halves lengthwise. Add shrimp to onion mixture and cook,
stirring for about 5 minutes, until shrimp are bright pink. Cut
sausages into samll pieces and brown in a separate pan. Cut ham into
cubes the same size as the sausage and saute with the sausage for a
few minutes. Blend in flour. Combine the meat with the shrimp and add
tomato paste and thyme. Add hot water and bring to a boil. Add salt
and pepper to taste. Cover and simmer for 1 hour. Cook rice according
to package instructions until it is barely tender. Stir rice into
meat mixture and continue cooking for 30 minutes more or til rice has
absorbed all the liquid and the mixture is quite dry.

Serves: 4

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Dunbar's Jambalaya Recipe from the Recipes-To-go.com Meat Recipe Cookbook

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