Hearty Jambalaya. I made the jambalaya this past weekend for our church potluck.
I did make just a few changes: used about a pound of chicken tenders for the chicken component; used only a half pound of sausage (I used smoked beef sausage) and, for the shrimp component, just used a bag of the small frozen salad shrimp and stirred them in at the beginning of the final hour of cooking. I don't see how it could have been any more delicious!
Book Review: My Father’s House
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