Jambalaya

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Appears in Cook's Country August/September 2009

Broth from our South Carolina Shrimp Boil gets a new lease on life as stock for jambalaya.

SERVES4 to 6

TIME1¼ hours

Jambalaya

WHY THIS RECIPE WORKS

We began our recipe for Jambalaya by browning the smoky, spicy andouille sausage to render fat and boost flavor. We tented the chicken with foil and allowed it to rest after cooking. This ensured that the breasts retained all of their natur...

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