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Shrimp Jambalaya


1 full stalk celery
2 lbs yellow onion
2 lg green bell peppers
4 Tbsp oil (Bacon grease works best)
2 lbs diced tomatoes
1 lb sliced mushrooms
1 lb smoked sausage (bite-size pieces)
1 lb smoked ham
1 can pinto beans
2 c rice
1 lb shrimp

Dice celery, onions, bell pepper and cook in oil until onion is clear. Add tomatoes, mushrooms, sausage, and ham. Cook on low heat until all ingredients are soft. Add rice and shrimp, cook until rice is done. Add garlic salt and red pepper flakes to taste. Serve with Saltine crackers.

Earnie Sturgeon, Muskogee Fire Dept

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