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Jambalaya

2 links hot sausage
2 lb. Grouper or a White Fish
3 onion
1 green pepper
Okra
16 oz. can whole tomatoes
16 oz. can tomato sauce
5 celery
1 tsp. thyme
1 tsp. basil
4 bay leaf
Salt and pepper
2 cups fish or chicken stock
Garlic
Paprika


Brown sausage. Blacken fish with pepper and paprika. Brown in hot skillet. Saute onion, celery, green pepper, garlic until limp. Add stock and tomato sauce, spices, vegetable and meats to slow cooker or large stock pot; boil for 1 hour on low or slow cooker until done.


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