55: Jambalaya; Source: Aunt Toni
| Cream of mushroom soup | 1 | can | | French Onion Soup | 1 | can | | Rotel Tomatoes | 1 | can | | stewed tomatoes | 1 | can |
| onions | 2 | cup | | celery | 2 | cup |
| parsley (fresh) | 1/4 | cup | | green onions | 1 | bunch |
| bell pepper | 1 | ea | | rice | 2 | cup |
| butter | 1 | stick | | chicken | 1 | lb |
| sausage | 1 | lb | | rice | 2 | cups |
| chopped onions & shallots | 2 | cups | | chopped celery | 2 | cups |
| chopped bell pepper | 1/2 | cup | | parsley (fresh) | 1/2 | cup |
| Rotel Tomatoes | 2 | can | | French Onion Soup | 1 | can |
| Cream of mushrooms soup | 1 | can | | butter | 1 1/2 | stick |
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Directions:
Melt butter in 5 qt Dutch oven, saut? chopped vegetables till tender. If meat is not cooked add at this point & cook over low heat till done. (My favorite meat is leftover poultry & sausage.) Remove from fire: add tomatoes, onion soup, & cream of mushroom soup (no water). Stir well. Add rice. Stir well. Bake covered in an oven at 350 degrees for one hour and 15 minutes. Uncover and cook 15 minutes longer. Stir well and serve.
