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Recipes
NEW YEAR’S
PARTY FARE
If you have company
coming New Year’s Day, here are
two recipes—Creole Jambalaya
from Ruby Williams of Bogalusa,
La., and Shrimp Dip from Sue
Thomas of Canyon, Texas—sure to
please your guests. ★
Do you have a recipe you’d Kke to share
with American Profile readers? Please
send it, along with the story behind it
and a photograph of yourself, toe
Hometown Recipes
American Profk
341 Cool Springs Blvd.. Suite 400
Franklin, TN 37067
Please note dut recipei and photographs w* not
be returned.
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CREOLE JAMBALAYA
“I am not a native of Louisiana, but I was- married to
one for 58 years. My husband’s sister made this dish for
all family reunions. ”
2 tablespoons butter
V* cup chopped onion
Zi cup chopped celery
Z* cup chopped green
bell pepper
I tablespoon chopped
parsley
1 garlic dove, minced
2 cups cubed fully
cooked ham
I (28-ounce) can diced
tomatoes, undrained
Melt butter in a Dutch oven. Add onion, celery, green
pepper, parsley and garlic. Cook until onion is translucent.
Add ham, tomatoes, broth, water, rice, sugar, thyme, chili
powder and pepper. Cover and simmer until rice is ten
der, about 25 minutes. Add shrimp, and simmer until they
are thoroughly cooked, about 5 minutes. Serves 8.
Tip From Our Test Kitchen:
This recipe can be seasoned according to taste. Hot sauce
can be added to make it fiery. Smoked sausage can be
substituted for ham.
Nutritional facts per serving: 310 calories, 8g fat, 35g protein,
23g carbohydrates, Ig fiber, 540 mg sodium.
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I (14-ounce) can low
sodium beef broth
V* cup water
I cup uncooked long
grain white rice
I teaspoon sugar
Zi teaspoon dried
crushed thyme leaves
Zi teaspoon chili powder
Zi teaspoon pepper
IZi pounds raw
shrimp, peeled and
deveined
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