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"I love anything with Cajun spices, so I came up with this slow-cooker jambalaya that’s just as good as that served in restaurants," says Jennifer Fulk from Moreno Valley, California. "If you can’t find Andouille sausage, hot links, smoked sausage or chorizo will also work. I like to serve it with warm cornbread and garnished with sliced green onions."
This recipe is:
Contest Winning
Originally published as Hearty Jambalaya in Simple & Delicious January/February 2007, p35
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Jan. 05, 2010 by linbilq@gmail.com
Sorry, but I must disagree, this recipe is not as good as those served in restaurants, it is sooooo much better!!!! I can't wait to make it again. THANK YOU
Reviewed on Apr. 27, 2009 by lilsweetie
This is absolutely delicious. Couldn't find Andouille so used Chorizo as recommended. A definite keeper. It smelled amazing and I love the fact that there is zero oil added.We also tried serving it over penne pasta like they do at a local restaurant.
This is absolutely delicious. Couldn't find Andouille so used Chorizo as recommended. A definite keeper. It smelled amazing and I love the fact that there is zero oil added.
We also tried serving it over penne pasta like they do at a local restaurant.
Reviewed on Apr. 09, 2009 by sox2775
excellent dish - so easy and so tasty. i've received many compliments
Reviewed on Sep. 05, 2008 by karinmonahan
Best I've ever had! My husband asks for it a few times a month.
Reviewed on Feb. 22, 2008 by badkitty
Yummy!
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