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Jambalaya with shrimp and andouille sausage from Cooking Light Annual Recipes 2006 by Cooking Light Magazine

  • bay leaves
  • red peppers
  • long grain rice
  • dried oregano
  • paprika
  • parsley
  • thyme
  • tomato paste
  • canned tomatoes
  • andouille sausages
  • shrimp
  • onion powder
  • garlic salt
  • hot pepper sauce

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Notes about this recipe

  • eve_kloepper on October 30, 2014

    add some chopped celery to onions and peppers, and use green instead of red pepper, or a mixture of the two.

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