General tips

If you're eating foods out of season, it's likely that they have come a long way - try to eat food that is both locally produced and can be found at that time of year, locally!

Try Eating Raw Food : Raw food can help you detoxify, cleanse and revitalize your mind, body and spirit. Raw and Living Foods contain enzymes. In general, the act of heating food over 116 degrees F destroys enzymes in food. (Enzymes start to degrade in as little as 106 degrees F). All cooked food is devoid of enzymes, furthermore cooking food changes the molecular structure of the food and renders it toxic. Living and raw foods also have enormously higher nutrient values than the foods that have been cooked.

Dunbars Jambalaya Recipe

	Category	Rice Recipes
	Views	55
	Ratings	0

Ingredients And Procedures

3 tb Butter

1 Onion, minced

1 c Clove

1 1/2 lb Raw shrimp

3 Pork sausages

1/4 lb Cooked ham

1 tb All-purpose flour

6 cn Tomato paste

4 Parsley springs, minced

2 ts Hyme springs, minced

2 ts Water

1/3 c Uncooked rice

Salt and pepper 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.

Rate this recipe!

Post this recipe to your site

<h1>Dunbars Jambalaya</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>3 tb Butter <P>1 Onion, minced <P>1 c Clove <P>1 1/2 lb Raw shrimp <P>3 Pork sausages <P>1/4 lb Cooked ham <P>1 tb All-purpose flour <P>6 cn Tomato paste <P>4 Parsley springs, minced <P>2 ts Hyme springs, minced <P>2 ts Water <P>1/3 c Uncooked rice <P>Salt and pepper 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. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
     More <a href="http://www.recipe-collection.co.uk" title="Free recipe">free recipes</a>