Southern-style Jambalaya

Page 147

Cuisine: Cajun/Creole | Course Type: Main Courses

(1 review)

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Recipe Reviews

Full of flavour and very substantial in spite of the relatively small proportion of rice. I didn't add any extra oil but started by gently heating the chorizo, which produced more than enough to brown the chicken and vegetables. The one issue I had was my own fault - I used budget prawns and they didn't have enough flavour to hold their own.

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