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One-Pot-Meal: Chicken and Sausage Jambalaya

Earlier this month, my husband and I flew to New Orleans for the weekend.  We happened to catch the beginning of the Carnival season that officially started on January 6 and continues through Fat Tuesday - marking the last day of the season.
New Orleans is a pleasure-loving city with famed common dishes that are heavily influenced by Spanish and French cuisines.  To put you in the mood for Mardi Gras (Fat Tuesday), I am sharing my modified version of the classic dish: Jambalaya.
To keep this dish easy, you can use store bought stock.  Since it was the weekend, and I had some extra time, I used a technique I learned from Chef Paul Prudhomme's book "Fork In the Road." 

This cookbook is one of the books I inherited from my mother, and was originally published in 1993.

Chef Prudhomme is a Lousiana chef - known for using fresh ingredients and serving upscale Cajun and Creole dishes.

I had some frozen stock that I made from our smoked Thanksgiving turkey.  I defrosted my sto…

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