• Recipes
• First course
• Meat soups
• Oven baked jambalaya

Baking

A sixteen-serving batch of Creole classic! Chicken, ham, shrimp, and Andouille sausage are combined with onion celery, green pepper and garlic. Tomatoes, chicken stock and rice are stirred in, and the whole thing is baked in a large roasting pan.

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