Jambalaya
By bigcandy
This jambalaya features andouille sausage, chicken, shrimp, okra, celery, onions, chicken stock, plus a special blend of 13 herbs and spices. It’s a 4-5 hour slow-cook process, which makes it a great choice to have going in the background while cleaning the house.
Tags: entree, meat, photo, slow cook
This entry was posted on February 11, 2008 at 6:05 pm and is filed under cooking. You can follow any responses to this entry through the RSS 2.0 feed.
You can leave a response, or trackback from your own site.
February 11, 2008 at 6:09 pm
Sounds good! I always add crawfish and top it with green onions. Happy Eating.