By Closet Cooking on February 24, 2014
First up for new recipes for my Mardis Gras feast is jambalaya which is a classic Louisiana rice dish. There a probably about as many different recipes for jambalaya as there are people that make it but it's base is meat, vegetables and rice and the rice is cooked in the same pot as everything else. One of the nice things about jambalaya is that you can pretty much do whatever you want with it; use whatever meat you want, use whatever vegetables you want, etc. . . .
Read more from Jambalaya at Closet Cooking
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