11th April 2007

Chicken, Crab, and Andouille Jambalaya

We adapted this recipe from the “Bourbon Street Jambalaya” in Great Bowls of Fire — the version in that book uses clams (Lisa’s not a huge fan) instead of crab. Also, I had forgotten how much I enjoy fresh-outta-the-oven cornbread muffins!

This entry was posted on Wednesday, April 11th, 2007 at 9:20 pm and is filed under Cajun, Great Bowls of Fire, Main Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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